Barbecued Seafood Feast with Homemade Aioli

Category, CuisineDifficultyIntermediate

Yields8 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
THE INGREDIENTS
 4 large (600g) cleaned squid tubes
 32 medium green prawns, peeled, deveined (tails intact)
 6 snapper fillets, cut into 5cm pieces (can use any firm white fish fillets)
 ¼ cup extra virgin olive oil, plus extra
 1 tablespoon lime juice
 2 garlic cloves, crushed
 2 tablespoons fresh flat-leaf parsley, chopped
 2 tablespoons fresh oregano, chopped
 Sea Salt
 Freshly ground black pepper
AIOLI
 2 egg yolks
 ½ teaspoon salt
 1 tablespoon Dijon mustard
 1 cup vegetable oil
 1 tablespoon lemon juice
 ½ teaspoon white sugar
 3 Lemons halved
 2 Limes, halved
 Flat bread (store bought)
 Fresh oregano
 Fresh flat leaf parsley
 1 Chili, finely sliced
1

MARINATING TIME15 MIN.

2

To prepare the squid tubes, cut each tube in half lengthways. Make scorings on the inside of the flesh on an angle. Cut into 3cm pieces. In a large glass or ceramic bowl, combine the squid, prawns, and snapper.

3

In a separate bowl combine the olive oil, lime juice, garlic, parsley, and oregano. Season the marinade with salt and pepper. Add the marinade to the seafood, toss to evenly coat and set aside for 15 minutes.

4

To make the aioli, place the egg yolks, salt flakes, and Dijon mustard into a bowl or food processor. Start whisking/ turn on food processor on low to blend together. While whisking/blending, add the oil in a slow, gentle stream until fully combined. The aioli should gradually thicken. Stir in the lemon juice and add the sugar to taste. Set aside until required.

5

Prepare the barbecue for direct cooking over medium-high heat (210°C to 250°C) with a hotplate or Weber Ware Frying Pan.

6

Lightly oil the hotplate or frying pan. Place the fish on the hotplate or frying pan and cook over direct medium-high heat, with the lid closed, for 3 to 4 minutes per side, or until just cooked through. If you wish to grill the lemon and limes, place the cut sides down on the cooking grill and cook for 3 to 4 minutes. Cook the squid and prawns directly on the cooking grill for 2 to 3 minutes, flipping halfway, or until the squid is cooked through and the prawns have changed colour.

7

Toast the flatbread on the cooking grill for 1 minute per side.

8

Arrange the seafood on a serving platter. Garnish with lemon and lime halves, oregano, parsley, and chilli slices. Serve with the aioli and toasted flatbread.

Ingredients

THE INGREDIENTS
 4 large (600g) cleaned squid tubes
 32 medium green prawns, peeled, deveined (tails intact)
 6 snapper fillets, cut into 5cm pieces (can use any firm white fish fillets)
 ¼ cup extra virgin olive oil, plus extra
 1 tablespoon lime juice
 2 garlic cloves, crushed
 2 tablespoons fresh flat-leaf parsley, chopped
 2 tablespoons fresh oregano, chopped
 Sea Salt
 Freshly ground black pepper
AIOLI
 2 egg yolks
 ½ teaspoon salt
 1 tablespoon Dijon mustard
 1 cup vegetable oil
 1 tablespoon lemon juice
 ½ teaspoon white sugar
 3 Lemons halved
 2 Limes, halved
 Flat bread (store bought)
 Fresh oregano
 Fresh flat leaf parsley
 1 Chili, finely sliced

Directions

1

MARINATING TIME15 MIN.

2

To prepare the squid tubes, cut each tube in half lengthways. Make scorings on the inside of the flesh on an angle. Cut into 3cm pieces. In a large glass or ceramic bowl, combine the squid, prawns, and snapper.

3

In a separate bowl combine the olive oil, lime juice, garlic, parsley, and oregano. Season the marinade with salt and pepper. Add the marinade to the seafood, toss to evenly coat and set aside for 15 minutes.

4

To make the aioli, place the egg yolks, salt flakes, and Dijon mustard into a bowl or food processor. Start whisking/ turn on food processor on low to blend together. While whisking/blending, add the oil in a slow, gentle stream until fully combined. The aioli should gradually thicken. Stir in the lemon juice and add the sugar to taste. Set aside until required.

5

Prepare the barbecue for direct cooking over medium-high heat (210°C to 250°C) with a hotplate or Weber Ware Frying Pan.

6

Lightly oil the hotplate or frying pan. Place the fish on the hotplate or frying pan and cook over direct medium-high heat, with the lid closed, for 3 to 4 minutes per side, or until just cooked through. If you wish to grill the lemon and limes, place the cut sides down on the cooking grill and cook for 3 to 4 minutes. Cook the squid and prawns directly on the cooking grill for 2 to 3 minutes, flipping halfway, or until the squid is cooked through and the prawns have changed colour.

7

Toast the flatbread on the cooking grill for 1 minute per side.

8

Arrange the seafood on a serving platter. Garnish with lemon and lime halves, oregano, parsley, and chilli slices. Serve with the aioli and toasted flatbread.

Barbecued Seafood Feast with Homemade Aioli
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