BBQ seafood skewers with romesco sauce

Cooking Fish BBQ seafood skewers with romesco sauce

The smoky, creamy flavour of the sauce is a perfect accompaniment to delicate seafood!

Lables: Egg free
  1. Thread prawns onto 4 skewers. Thread squid onto 4 skewers and fish onto remaining 4 skewers. Drizzle with oil. Season with salt and pepper.
  2. Heat a barbecue grill or chargrill pan on medium-high heat. Cook skewers, turning, for 3 minutes or until lightly charred and just cooked through.
  3. Sprinkle seafood skewers with parsley and serve with Magic Romesco Sauce, lemon wedges, mixed salad leaves and crusty bread.

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12 medium green prawns, peeled , deveined
8 small squid hoods, halved lengthways
450g firm, thick white fish fillets, cut into 2cm pieces
2 tbsp extra virgin olive oil
1 tbsp finely chopped fresh flat-leaf parsley leaves
1 1/2 cups Romesco Sauce
1 lemon, cut into wedges
Mixed salad leaves and crusty bread, to serve

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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