Seafood Platter

A Sumptuous BBQ Seafood Platter

It’s that time of the year again. Yes, presents and shopping and general merriment are in order but an Australian Christmas means much more – barbecue time! And while grilling steaks is always delicious fun, seafood brings in a host of light flavours that are perfect for this hot season.

Enjoy the company of friends and family and take turns presiding over the barbie with this guide to a sumptuous bbq seafood platter plus sauces to dip those delicious morsels in. You can also check out more of our barbecue recipes or brush up on Christmas food from all over the world.

BBQ Seafood Platter

SERVINGS:

6

PREP TIME:

30-40 Minutes

COOK TIME:

10-12 Minutes

Ingredients:

  • 220 ml olive oil
  • 2 tsps finely grated lemon rind
  • 60 ml lemon juice
  • 2 garlic cloves, minced
  • 2 tbsps fresh chives, finely chopped
  • 800 g cleaned calamari hoods, cut into 3 cm-wide pieces
  • 300 g mussels, cleaned
  • 20 prawns, peeled, deveined, tails intact
  • 20 scampi, peeled, deveined, tails intact
  • 6 small lobsters or lobster tails, cleaned and halved
  • 12 scallops in the half shell
  • 2 large, firm white fish fillets (snapper, baramundi), quartered

Directions:

  1. Whisk the oil, lemon peel, lemon juice, garlic and chives together in a bowl. Season with salt and pepper.
  2. Pre-heat a lightly greased barbecue hot plate to medium-high.
  3. Score the inside flesh of the calamari hoods in a criss-cross pattern.
  4. Brush the oil mixture over the seafood, taking care to coat them evenly.
  5. Start with the calamari. Place on the hot plate and cook for 2-3 minutes.
  6. Add the fish fillets. Cook for 3-4 minutes.
  7. Remove calamari and fish to a serving platter. Cover to keep warm.
  8. Place the lobster or lobster tails on the barbecue hot plate. Cook for 2-3 minutes.
  9. Add the scampi. Cook for another 2 minutes.
  10. Add the prawns and mussels in for 3-4 minutes. Add the scallops.
  11. Continue cooking until the scampi, prawns and scallops are opaque and the mussels have opened.
  12. Brush with more of the oil mixture while barbecuing, if desired.
  13. Transfer everything onto the serving platter and arrange.
  14. Garnish with parsley and lemon wedges and serve with aoili or seafood chilli sauce.

Aioli

MAKES:

400 ml

PREP TIME:

10 Minutes

Ingredients:

  • 2 garlic cloves, crushed
  • 1 tsp Dijon mustard
  • 1 large egg
  • 125 ml olive oil
  • 125 ml vegetable oil
  • 2 tsps freshly squeezed lemon juice
  • salt and freshly ground black pepper, to taste

Directions:

  1. You can use a food processor, stand or stick blender to combine the ingredients. Otherwise, whisk thoroughly by hand.
  2. Combine garlic, mustard and egg. Whisk, process or blend evenly for 10 seconds.
  3. Slowly add the olive oil, pouring it in a thin stream. Do the same with the vegetable oil.
  4. Combine everything completely for 2-3 minutes. Stop the food processor or blender.
  5. Mix in the lemon juice and season with salt and pepper.
  6. Pulse or whisk again to combine. Transfer to a container and allow to sit for 30 mins-1 hour before using.
  7. For leftover sauce, store in a tightly-sealed container and refrigerate.

Seafood Chilli Sauce

MAKES:

450 ml

PREP TIME:

10 Minutes

Ingredients:

  • 200 ml ketchup
  • 230 ml chilli sauce
  • 60 ml prepared horseradish
  • 60 ml freshly squeezed lemon juice
  • 2 tsps Worcestershire sauce
  • 3 tsps hot sauce
  • salt and freshly ground black pepper, to taste

Directions:

  1. Whisk all the ingredients together, taking care to combine evenly.
  2. Season with salt and pepper.
  3. Transfer to a container and refrigerate until ready to use.

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