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Seafood Mixed Grill

Recipe originally appeared on delicious.com.au

Mixed Seafood Grill

INGREDIENTS

  • 8 large tiger prawns, deveined, butterflied

  • 2 x 200g tuna steaks

  • 2 calamari tubes, cleaned, scored, cut into bite-sized pieces

  • 2 tbs extra virgin olive oil

  • Red vein sorrel and dill sprigs to serve


LEMON, OLIVE AND PARSLEY DRESSING

  • ½ cup (75g) pitted kalamata olives, chopped

  • ¼ cup (30g) chopped walnuts

  • ¼ cup (60ml) extra virgin olive oil

  • ½ bunch flat-leaf parsley, leaves picked and chopped

  • 1 garlic clove, crushed

  • Finely grated zest and juice of 1 lemon, plus extra slices to serve


METHOD

  1. For the lemon, olive and parsley dressing, mix all ingredients together in a bowl and season.

  2. Heat barbecue or grill pan over high heat. Brush the seafood with olive oil and season. Place on barbecue or grill and cook for 1-2 minutes on each side or until cooked to your liking. Cut tuna into 2cm-thick slices.

  3. Arrange seafood on a platter. Drizzle with dressing, scatter with red vein sorrel and dill, and serve with lemon slices.

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