Seafood Grill With Cauliflower Skordalia
Ready In: 55 mins
Serves: 4
Ingredients
- 1⁄2 cup extra virgin olive oil (125ml)
- 1 tablespoon fennel seed (toasted)
- 1 teaspoon chili flakes (dried)
- 1 lemon (finely grated rind)
- 6 large king prawns (raw)
- 6 scallops (with roe in half shell)
- 4 (100 g) snapper steaks (cutlets)
- 2 (200 g) ocean trout fillets (halved crossways)
- 2 small squid (baby cleaned and chop tubes and tentacles)
- 1 lemon (cut into wedges orr cheeks to serve)
- baby rocket (leaves to serve)
Cauliflower Skordalia
- 1⁄2 cauliflower (small 500 grams finely chopped)
- 1⁄2 potato (peeled cubed)
- 2 garlic cloves (peeled)
- 2 cups milk (500ml)
- 1 tablespoon extra virgin olive oil
Directions
- CAULIFLOWER SKORDALIA - To make cauliflower skordalia, combine cauliflower, potato, garlic and milk in a large saucepan on medium heat and season with salt and then simmer for 15 to 20 minutes until very soft.
- Strain and reserve cooking liquid.
- Place cauliflower in a blender and blend until smooth and creamy, adding a little reserved cooking liquid if too thick and then place in a serving bowl and drizzle with oil.
- Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.
- Usinng scissors, cut along bellies of the prawns and place cut side down on a plate and flatten with palm of your hand.
- Cut of and discard grey veins from scallops.
- Brush half of chilli oil over ALL seafood and season.
- Heat a chargrill or barbecue on high and spray with cooking oil.
- Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.
- Remove scallops from shells and place on chargrill with shells and cook scallops for 1 to 2 minutes, squid for 1 minute and prawns for 1 to 2 minutes each side and then arrange on platter and drizzle with remaining chilli oil and serve with skordalia, rocket and lemon wedges or cheeks.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off