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Barbecued Seafood Platter with Lemon & Saffron Aioli

Barbecued Seafood Platter with Lemon & Saffron Aioli

SERVES
6
COOK TIME
15
PREP TIME
30
DIFFICULTY
Easy
Tags Barbecue, Christmas, Easter, Seafood
Collections Special occasion, Summer

INGREDIENTS

  • 3 Blue Swimmer crabs, halved
  • 500g green prawns, shell on
  • 500g mussels, de-bearded
  • 2 squid tubes, cleaned, cut into 5cm squares and scored
  • 4 flathead fillets
  • 500g Pipi's, drained
  • salt flakes
  • freshly ground pepper
  • Lemon wedges, to serve
  • Lemon, chilli & garlic dressing
  • 4 cloves garlic, peeled & crushed
  • 2 long red chillis (optional), deseeded and finely chopped
  • 1/2 cup (125ml) lemon juice
  • 1 cup (250ml) olive oil
  • 1/3 cup parsley leaves, finely chopped
  • salt flakes
  • freshly grated black pepper
  • Lemon & Saffron Aioli
  • 1/4 cup (60ml) lemon juice
  • pinch saffron strands
  • 2 egg yolks
  • 1 tspn Dijon mustard
  • 1 clove garlic, roasted & crushed
  • salt flakes
  • Freshly ground black pepper
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) vegetable oil

METHOD

  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.

Print Recipe
Barbecued Seafood Platter with Lemon & Saffron Aioli
Recipe Notes
  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.
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Salmon with pesto breadcrumbs roasted tomatoes & broccolini

Salmon with pesto breadcrumbs roasted tomatoes & broccolini

SERVES
4
COOK TIME
20
PREP TIME
15
DIFFICULTY
Easy
Tags Salmon, Seafood
Collections Family, Quick & Easy, Special occasion, Summer

INGREDIENTS

  • 2 bunches broccolini, each stem halved lengthways
  • 1 punnet baby roma or cherry tomatoes
  • 1/3 cup kalamata olives
  • 1 tbsp baby capers, drained or rinsed
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • Sea salt and freshly ground black pepper
  • 2 tsp finely grated lemon zest
  • 4 firm fish fillets eg. salmon, ocean trout or king fish
  • Lemon wedges, to serve
  • Basil pesto
  • 1 clove garlic, roughly chopped
  • 1 1/2 cups basil leaves
  • 1/2 cup almonds, pistachios, pine nuts, cashews or hazelnuts
  • 1/2 cup parmesan, grated
  • 1/2 cup olive oil (extra virgin)

METHOD

  1. Preheat oven to 230 ̊C or 210 ̊C fan-forced.
  2. For the pesto, place garlic, basil, nuts and parmesan together in a food processor and blitz to a fine crumb.
  3. While the food processor is going, carefully and slowly add the olive oil until the pesto becomes a smooth paste.
  4. For the pesto crumb, combine 1/3 cup pesto, breadcrumbs and lemon zest together in a mixing bowl, stirring until well combined. Set aside until required.
  5. Bring a medium saucepan of water to the boil. Add prepared broccolini and blanch for 2 minutes. Drain and refresh under cold water.
  6. In a large mixing bowl, combine blanched broccolini, tomatoes, olives and capers together.
  7. In a small bowl, combine olive oil, garlic, salt and pepper, whisking to combine. Pour over the vegetables, tossing until well coated. Spread mixture onto a baking tray.
  8. Place fish fillets (skin side down) over the prepared vegetables. Evenly divide the pesto crumb mixture into four and spoon mixture onto each fish fillet, pressing gently to hold.
  9. Place baking tray in oven for 15-17 minutes, or until topping is golden and fish is just cooked through.
To serve, squeeze lemon over the salmon and vegetables. Tip: if time poor, use a ready-made pesto from one of our Market Traders.

Print Recipe
Salmon with pesto breadcrumbs roasted tomatoes & broccolini
Recipe Notes
  1. Preheat oven to 230 ̊C or 210 ̊C fan-forced.
  2. For the pesto, place garlic, basil, nuts and parmesan together in a food processor and blitz to a fine crumb.
  3. While the food processor is going, carefully and slowly add the olive oil until the pesto becomes a smooth paste.
  4. For the pesto crumb, combine 1/3 cup pesto, breadcrumbs and lemon zest together in a mixing bowl, stirring until well combined. Set aside until required.
  5. Bring a medium saucepan of water to the boil. Add prepared broccolini and blanch for 2 minutes. Drain and refresh under cold water.
  6. In a large mixing bowl, combine blanched broccolini, tomatoes, olives and capers together.
  7. In a small bowl, combine olive oil, garlic, salt and pepper, whisking to combine. Pour over the vegetables, tossing until well coated. Spread mixture onto a baking tray.
  8. Place fish fillets (skin side down) over the prepared vegetables. Evenly divide the pesto crumb mixture into four and spoon mixture onto each fish fillet, pressing gently to hold.
  9. Place baking tray in oven for 15-17 minutes, or until topping is golden and fish is just cooked through.

To serve, squeeze lemon over the salmon and vegetables.

Tip: if time poor, use a ready-made pesto from one of our Market Traders.

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