Foodie Friday: Seafood has become a popular feature at Australian Christmas gatherings and celebrations. Impress your guests (and yourself!) with this amazing Barbecued Seafood Platter with Smoked Paprika and Lime Aioli.
Prep: 0:45 Mins
Cook: 0:15 Mins
- 4 large (600g) cleaned squid hoods
- 32 medium green prawns, peeled,deveined (tails intact)
- 6 firm white fish fillets, cut into 5cm pieces (we used snapper)
- 2 garlic cloves, crushed
- 1/4 cup extra virgin olive oil
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh flat-leaf parsley
- Lime halves
- Fresh oregano
- Flat-leaf parsley
- Green salad
- Crusty bread
SMOKED PAPRIKA AND LIME AIOLI
- 2 teaspoons extra virgin olive oil
- 1 1/2 teaspoons smoked paprika
- 1 cup whole-egg aioli
- 1 1/2 tablespoons lime juice
Cut squid hoods in half lengthways. Score the inside flesh on an angle and cut into 3cm-wide pieces. Place squid, prawns and fish in a large glass or ceramic dish. Combine garlic, oil, lime juice, oregano and parsley in a separate bowl. Season with pepper. Add to seafood. Toss to coat. Cover and refrigerate for 15 minutes.
Meanwhile, make Smoked paprika and lime aioli Heat oil in a small frying pan or saucepan over medium heat. Add paprika. Cook, stirring, for 1 minute or until fragrant. Set aside to cool completely. Combine aioli and lime juice in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
Heat a greased barbecue chargrill and hotplate on medium. Cook fish on hotplate for 3 to 4 minutes each side or until just cooked through. Cook prawns and squid on chargrill, turning, for 2 to 3 minutes or until prawns turn pink and squid is cooked through. Place seafood on a serving platter. Season with salt and pepper.
Drizzle aioli with paprika oil, swirling to combine. Serve seafood with aioli, lime halves, extra oregano and parsley, salad and crusty bread.
Source link: www.taste.com.au