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Seafood skewers

Preparation time:
15 mins
Cooking time:
10 mins
Makes:
8
Rating:
Skewers to top them all! These are delicious, fresh and a super healthy option for your Christmas feast.
&nbps;

Ingredients

16 medium (500g) green prawns,
peeled, deveined, tails intact
300g firm white fish fillet (such
as blue-eye trevalla or swordfish),
cut into 3cm pieces
200g cleaned baby octopus, halved
2 teaspoons olive oil
2 garlic cloves, crushed
1 quantity Citrus yoghurt and caper dipping sauce (recipe below)
1 quantity Lime and coriander dipping sauce (recipe below)

Method

1. Preheat a barbecue grill to medium-high. Thread the prawns, fish and octopus evenly onto 16 small metal or bamboo skewers (see Cook’s tips).

2. Combine the oil and garlic in a small bowl. Brush the oil mixture over the seafood. Place the skewers on the barbecue grill and reduce heat to medium. Cook for 2-3 minutes on each side or until cooked through.

3. Serve the seafood skewers with the dipping sauces.

Citrus yoghurt and caper dipping sauce

Preparation time: 10 mins

125g (½ cup) Greek-style natural yoghurt
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon drained baby capers,
finely chopped
2 gherkins, finely chopped

2 tablespoons finely shredded fresh basil

1. Put the yoghurt, lemon zest, lemon juice, capers, gherkin and basil in a small bowl. Mix well to combine.

2. Transfer dipping sauce to small individual bowls to serve.

Lime and coriander dipping sauce

Preparation time: 5 mins

2 tablespoons freshly squeezed lime juice
1 tablespoon white wine vinegar
1 tablespoon unsweetened apple juice
2 teaspoons salt-reduced soy sauce or gluten-free soy sauce
½ small fresh red chilli, finely chopped
½ teaspoon finely grated fresh ginger

1½ tablespoons chopped fresh coriander

1. Put the lime juice, vinegar, apple juice, soy sauce, chilli, ginger and coriander in a small bowl. Mix well to combine.
2. Transfer dipping sauce to small individual bowls to serve.

  • Author:
  • Stylist: Marie-Hélène Clauzon
  • Photographer: Ben Dearnley
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1 Comments

  1. Glib10:19am Tuesday 11th December 2012 ESTReport Abuse

    Gimmicky excuse for a recipe.

    Reply

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