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Seafood platter with aioli
Seafood platter with aioli
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Elevate your summer BBQ with a delicious seafood platter.
Ingredients:
  • 56.88 gm olive oil
  • 2 tsp finely grated lemon rind
  • 65.63 gm lemon juice
  • 40.00 ml finely chopped fresh chives
  • 1kg cleaned calamari hoods, halved lengthways
  • 1kg medium green king prawns, peeled, tails intact, deveined
  • 2 (200g each) firm white fish fillets, quartered
  • 2 (200g each) ocean trout fillets, quartered
  • 40.00 ml roughly chopped fresh flat-leaf parsley leaves
  • Lemon wedges, to serve
  • Aioli, to serve
Instructions:
  • Combine oil, lemon zest, lemon juice, and chives in a jug. Score calamari hoods in a criss-cross pattern. Cut into 3cm-wide pieces. Divide calamari and prawns in one glass bowl, and white fish and trout in another glass bowl. Drizzle half the oil mixture over calamari and prawns. Toss to coat. Drizzle remaining oil mixture over white fish and trout. Toss to coat. Cover both bowls and refrigerate for 15 minutes.
  • Preheat a lightly greased barbecue plate over medium-high heat. Cook calamari mixture in batches, tossing, for 3 to 4 minutes until just cooked. Transfer to a bowl and cover to keep warm. Cook fish mixture on the barbecue plate for 3 to 4 minutes on each side until cooked through.
  • Arrange the seafood on a platter and generously season with salt and pepper. Sprinkle with fresh parsley. Garnish with lemon wedges and a dollop of Aioli for serving.

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