Barbecued Seafood With Herbe Avocado Butter

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"From one of our national supermarkets and their free monthly magazine December '17. PLEASE NOTE - I have estimated weights for the calamari/squid hoods, lobster tails and fish fillets as they only specified quantity of product not weight."

Original recipe yields 8 servings


  • Serving Size: 1 (1042.5 g)
  • Calories 1002.4
  • Total Fat - 48.8 g
  • Saturated Fat - 15.6 g
  • Cholesterol - 630 mg
  • Sodium - 2440.2 mg
  • Total Carbohydrate - 30.6 g
  • Dietary Fiber - 2.3 g
  • Sugars - 4.1 g
  • Protein - 105.2 g
  • Calcium - 571.9 mg
  • Iron - 32.9 mg
  • Vitamin C - 18.7 mg
  • Thiamin - 0.6 mg

Step 1

Combine butter, avocado, lime juice, sauces and coriander in the bowl of a food processor and process until smooth and thick and then transfer to a serving bowl and chill until required.

Step 2

Cut calamari/squid hoods down one side and open out flat and cut into 3cm wide strips and then thread onto small skewers.

Step 3

Remove roe from scallops and cut large scallops in half, and thread on skewers along with salmon.

Step 4

Using a large sharp knife, cut lobster tails in half.

Step 5

Heat a barbecue/grill hotplate and grill plate on medium and drizzle oil over skewers, lobster and fish fillets and season with salt and pepper.

Step 6

Toss mussels on hotplate for 2 minutes or until hot and then form into a pile and cover with a large stainless steel bowl and cook for 5 minutes or until mussels open.

Step 7

Cook the skewers on hot plate for 3 minutes each side or until golden and cooked through.

Step 8

Cook the fish fillets on the grill plate for 2 minutes each side or until charred and cooked through.

Step 9

Place fillets, seafood skewers and mussel onto a large platter and add prawns and oyster and serve immediately with avocado butter and lemon wedges.

Tips & Variations

No special items needed.