Barbecued Seafood With Herbe Avocado Butter
Recipe: #30372
September 19, 2018
Categories: Lobster, Mussels, Oysters, Australian, Christmas, Sunday Dinner, Grilling (Outdoor), No Eggs, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.