Seafood platter with aioli

Cooking Fish Seafood platter with aioli

Make the most of your barbecue this summer with a sizzling seafood platter.

Lables: High protein Low carb Low kilojoule Low sugar Gluten free Peanut free Sesame free Soy free Tree nut free Wheat free
  1. Whisk oil, lemon rind, lemon juice and chives in a jug. Score inside flesh of calamari hoods in a criss-cross pattern. Cut into 3cm-wide pieces. Place calamari and prawns in a glass bowl. Place white fish and trout in another glass bowl. Pour half the oil mixture over calamari mixture. Toss to coat. Pour remaining oil mixture over fish mixture. Toss to coat. Cover bowls. Refrigerate for 15 minutes.
  2. Preheat a lightly greased barbecue plate on medium-high. Cook calamari mixture, in batches, tossing, for 3 to 4 minutes or until just cooked through. Transfer to a bowl. Cover to keep warm. Add fish mixture to barbecue plate. Cook for 3 to 4 minutes each side or until cooked through.
  3. Place seafood on a platter. Season with salt and pepper. Top with parsley. Serve with lemon wedges and Aioli.

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1/4 cup olive oil
2 tsp finely grated lemon rind
1/4 cup lemon juice
2 tbsp finely chopped fresh chives
1kg cleaned calamari hoods, halved lengthways
1kg medium green king prawns, peeled, tails intact, deveined
2 firm white fish fillets, quartered
2 ocean trout fillets, quartered
2 tbsp roughly chopped fresh flat-leaf parsley leaves
Lemon wedges and aioli , to serve

Adv

Autors
Preparation time
40
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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