In Australia, almost everybody has a barbecue and easy access to every possible variety of fresh or saltwater seafood. This is a great centre-of-the-table dish to impress everyone at Christmas, and a really nice treat for your friends and family.
The Barbecue needs to be super-hot and the seafood needs to be cooked very quickly, and not overcooked. Give the tongs to 2 or 3 people to help keep things moving. Try to present it simply like we have here – there’s no need to plate it up. Serve with lots of tartare or gribiche sauce.
Ingredients:
2 x 300g Goldband Snapper Fillets
6 x Raw Tiger Prawns
3 Scampi
150g Pippies
250g Mussels
3 Baby Squid
3 Fremantle Octopus Tentacles
6 Scallops on the Shell
2 Lemons
salt flakes and freshly ground pepper
finely chopped chives
Marinade:
1 head of garlic, cloves peeled and finely chopped.
2 bunches of chives, finely chopped
4cm piece of ginger, peeled and finely grated
2 long red chilli’s, chopped
1/2 cup (125ml) extra virgin olive oil
Sauce Gribiche:
4 large eggs
1 tablespoon bay capers, roughly chopped
6 cornichons, finely chopped
1 garlic clove, finely chopped
1 small golden shallot, finely chopped
2 tarragon sprigs, leave picked and chopped
2 tablespoons roughly chopped flat-leafed parsley leaves
2 teaspoons dijon mustard
splash extra virgin olive oil
salt flakes and freshly ground black pepper
splash of sherry vinegar
Directions:
- Preheat the barbecue hot plate to high.
- To make the marinade, combine all ingredients in a large bowl.
- To make the gribiche, cook the eggs in boiling water for 6 minutes, then cool immediately in iced water to stop the cooking process. Peel the eggs and mask. Add the chopped capers and cornichons, garlic, shallot, fresh herbs, mustard and oil and whisky everything together. Season with salt and pepper and add enough vinegar to balance the flavours.
- Toss the seafood in the marinade and spread out on the hot barbecue plate. Cook until charred and cooked through. Monitor each ingredient as they will all cook at different times.
- Squeeze lemon juice over the cooked seafood, season to taste with salt and pepper, and garnish with sprinkling of chives.
- Arrange the cooked seafood on a platter and serve with gribiche sauce.
Serves 8-10 people
Written by The Australian Women’s Weekly
December 2, 2021
