Recipes

Barbecued Seafood Feast with Homemade Aioli

Preparation & Cooking Time: 25 & 15 min
Serves: 8

Ingredients

Thanks to Weber Australia for this one.

  • 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)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lime juice
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • Pepper and salt, to taste

Homemade Aioli

  • 2 egg yolks
  • 1/2 teaspoon salt flakes
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon white sugar
  • 1 cup vegetable oil

To serve

  • 3 Lemons halved
  • 2 Limes, halved
  • Flat bread
  • Fresh oregano
  • Flat-leaf parsley
  • 1 Chili, finely sliced

Method

Step 1To 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.

Step 2In a separate bowl combine the olive oil, lime juice, garlic, parsley and oregano. Season the marinade with pepper. Add the marinade to the seafood, toss, and refrigerate for 15 minutes.

Step 3To 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.

Step 4Set your barbecue up with a hotplate on the left hand side and cooking grills on the right hand side (please refer to your handbook for further instructions).

Step 5Preheat your barbecue on START/HIGH for 10 minutes (please refer to your handbook for further instructions).

Step 6Once the barbecue is preheated lightly oil your hotplate and turn the left and centre burner control knobs to MEDIUM, leaving the right burner on HIGH (hotplate direct medium/ cooking grills direct high).

Step 7On the hotplate cook the fish for 3 to 4 minutes per side or until just cooked through.  If you wish to barbecue the lemon and lime halves place on the grill for 3 to 4 minutes. Cook the squid and prawns directly on the grill for 2 to 3 minutes or until the squid is cooked through and the prawns have changed colour.

Step 8Toast the flatbread on the grills for 1 minute per side.

Step 9Arrange the seafood on a serving platter. Garnish with lemon and lime halves, oregano, parsley and chili. Season with salt. Serve with the homemade aioli and toasted flatbread.