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Grilled seafood with red capsicum sauce
Grilled seafood with red capsicum sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Enjoy exquisite summer seafood.
Ingredients:
  • 4 ripe tomatoes
  • 9.20 gm extra virgin olive oil
  • 1 small brown onion, chopped
  • 1/2 tsp dried oregano leaves
  • 2 red capsicum, de-seeded, membrane removed, sliced
  • 20.00 ml balsamic vinegar
  • 300g baby octopus, prepared (see note)
  • 4 small (about 350g) white fish cutlets (like gemfish or blue eye/deep sea trevalla)
  • 400g king prawns, peeled, tails left intact, deveined
  • 300g mixed salad leaves, washed, dried
  • 42.00 gm fresh lemon juice
  • Ground black pepper, to taste
Instructions:
  • Score a cross at the base of each tomato and submerge them in boiling water. Let them sit for 2 minutes, then remove and peel off the skin. Chop the tomatoes flesh.
  • In a saucepan over low heat, sauté onion, garlic, and oregano in olive oil for 3 minutes. Add capsicum and cook covered for 6-8 minutes until soft. Stir in tomatoes and cook for an additional 3 minutes. Blend the mixture in a food processor or blender with balsamic vinegar until you achieve a thick sauce, adding water as needed.
  • Preheat your barbecue or chargrill on high heat.
  • Grill octopus until slightly curled and just cooked, about 3-4 minutes. Keep warm. Cook fish cutlets and prawns until fish flakes and prawns change color, about 1-3 minutes per side. Set aside.
  • Coat salad leaves in a zesty mix of lemon juice and pepper. Drizzle red capsicum sauce on serving plates, add seafood on top, and serve with the flavorful salad on the side.

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