September 19, 2018
Dinner, Main Dish, Shellfish,
Lobster, Mussels, Oysters, Australian, Cooking For A Crowd, Christmas, Summer, Sunday Dinner, Food Processor, Grilling (Outdoor), Refrigerator, No Eggs more
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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."
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.
Cut calamari/squid hoods down one side and open out flat and cut into 3cm wide strips and then thread onto small skewers.
Remove roe from scallops and cut large scallops in half, and thread on skewers along with salmon.
Using a large sharp knife, cut lobster tails in half.
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.
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.
Cook the skewers on hot plate for 3 minutes each side or until golden and cooked through.
Cook the fish fillets on the grill plate for 2 minutes each side or until charred and cooked through.
Place fillets, seafood skewers and mussel onto a large platter and add prawns and oyster and serve immediately with avocado butter and lemon wedges.
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