Seafood Mixed Grill with Burnt Tomato and Caper Sauce
/
Seafood Mixed Grill with Burnt Tomato and Caper Sauce
Recipe By Michael Weldon
Ingredients
2 Coles barramundi fillets, cut in half lengthways
2 Coles salmon cutlets
Squeaky Gate extra virgin olive oil
sea salt
4 whole tomatoes, grilled on the bbq until charred all over
1 garlic clove
1 long red chilli, grilled on the bbq until charred all over
½ bunch parsley, chopped
¼ cup capers
¼ cup Squeaky Gate extra virgin olive oil
1 tbs Coles finest red wine vinegar
2 squid tubes, cut in halves and scored
1 garlic clove
½ tsp chilli flakes
1 lemon
4 large whole green prawns
8 mussels
Garnish
grilled lemons
grilled sourdough
extra parsley
Cooked using The Ziggy available at Barbeques Galore
Method
In large jar add the tomato, garlic, olive oil, charred chilli and a pinch of salt. Blend until semi smooth with a stick blender. Add the parsley, capers and vinegar, stir through. Taste and adjust seasoning to your liking.
Heat a bbq until it is smoking. Make sure the grills are clean. Brush the barramundi and salmon cutlets with extra virgin olive oil and salt. Place the barramundi skin side down onto the grill and the salmon cut side. Cook for the majority of the time on the first side then turn and finish the cooking on the other side.
Coat the squid, garlic, chilli, lemon, a pinch of salt and a drizzle of olive oil.
Drizzle the prawn with olive oil and salt. Place onto the grill, cook until half the prawn changes colour then repeat the process on the other side until cooked.
Place the squid onto the grill and cook until charred on both sides, Slice into more manageable pieces.
Place the mussels onto the BBQ and close the lid. Cook until the mussels pop open, then remove from the heat.
Once all the seafood is cooked, begin plating up. Start with spreading a couple of spoons of the sauce on the bottom of the plate then top with a piece of each seafood and a couple of mussels. Dress the seafood with a generous amount of the burnt tomato sauce. Place the grilled sourdough to the side. Top with parsley and some fresh lemon.
