Seafood Grill With Cauliflower Skordalia

30m
Prep Time
25m
Cook Time
55m
Ready In

Recipe: #16143

November 27, 2014



"The picture in the mini cook book from Australian Good Food looked so good I just had to post. A seafood platter is a favourite for the DH and I when we go out or want to treat ourselves at home."

Original is 4 servings
  • CAULIFLOWER SKORDALIA

Nutritional

  • Serving Size: 1 (698.8 g)
  • Calories 816.4
  • Total Fat - 48.5 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 205.2 mg
  • Sodium - 760.3 mg
  • Total Carbohydrate - 42.1 g
  • Dietary Fiber - 9.3 g
  • Sugars - 6 g
  • Protein - 57.4 g
  • Calcium - 198 mg
  • Iron - 4.2 mg
  • Vitamin C - 129.9 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

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.

Step 2

Strain and reserve cooking liquid.

Step 3

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.

Step 4

Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.

Step 5

Using scissors, cut along bellies of the prawns and place cut side down on a cutting board and flatten with palm of your hand.

Step 6

Cut of and discard grey veins from scallops.

Step 7

Brush half of chilli oil over ALL seafood and season.

Step 8

Heat a chargrill or barbecue on high and spray with cooking oil.

Step 9

Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.

Step 10

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.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for fresh seafood with a mild aroma and firm texture.
  • When selecting the olive oil, make sure to use extra virgin olive oil for the best flavor.

  • Instead of olive oil, use avocado oil. Avocado oil has a higher smoke point than olive oil, making it a better choice for grilling and high-heat cooking. It also has a milder flavor than olive oil, which won't overpower the delicate seafood.
  • Instead of potatoes, use cauliflower. Cauliflower is a great low-carb alternative to potatoes and will still give the skordalia a creamy texture.

Vegetarian Grill Replace the seafood with 400 grams of mushrooms (quartered), 2 large capsicums (halved and seeded), 2 large zucchinis (halved lengthways) and 2 large eggplants (halved lengthways). Brush with the chilli oil and cook on the chargrill for 6 to 8 minutes, turning occasionally, until golden and tender.



Roasted Potatoes with Rosemary - Roasted potatoes with rosemary are the perfect accompaniment to this seafood grill. The potatoes are lightly seasoned with rosemary, garlic, and olive oil, and then roasted until golden and crispy. The potatoes provide a delicious contrast to the grilled seafood, and the rosemary complements the flavors of the fennel seed, chili flakes, and lemon rind.


Grilled Asparagus with Lemon and Garlic - Grilled asparagus with lemon and garlic is an easy and delicious side dish that pairs perfectly with this seafood grill. The asparagus is seasoned with garlic, lemon, and olive oil, and then grilled until lightly charred and tender. The bright flavors of the lemon and garlic complement the smoky grilled seafood, while the asparagus adds a delicious crunch to the meal.




FAQ

Q: What type of fish should I use for the seafood grill?

A: You should use fresh snapper fish, fresh trout fish, raw shrimp, scallops, and small fresh squid for the seafood grill.



Q: How long should I grill the seafood?

A: The grilling time will depend on the type and size of the seafood. Shrimp, scallops, and squid should be cooked for 2-3 minutes per side, while fish should be cooked for 4-5 minutes per side. Be sure to check the internal temperature of the fish to ensure it is cooked through.

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Fun facts:

The dish of skordalia is believed to have been invented by a Greek chef in the 16th century. It is said that the chef created the dish for the first time to please the famous Ottoman Sultan Suleiman the Magnificent.

The seafood platter is a popular dish in Australia, and is often served at celebrity events. In 2014, the seafood platter was served at the Logie Awards, the most prestigious television awards in Australia.