Seafood skewers
Seafood skewers
Preparation time:
15 mins
Cooking time:
10 mins
Serves:
8 Makes

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)
  1. 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

  1. Preparation time: 10 mins
  2. 125g (½ cup) Greek-style natural yoghurt
  3. teaspoon finely grated lemon zest
  4. tablespoon freshly squeezed lemon juice
  5. tablespoon drained baby capers,
  6. finely chopped
  7. gherkins, finely chopped
  8. tablespoons finely shredded fresh basil
  9. Put the yoghurt, lemon zest, lemon juice, capers, gherkin and basil in a small bowl. Mix well to combine.
  10. Transfer dipping sauce to small individual bowls to serve.

Lime and coriander dipping sauce

  1. Preparation time: 5 mins
  2. tablespoons freshly squeezed lime juice
  3. tablespoon white wine vinegar
  4. tablespoon unsweetened apple juice
  5. teaspoons salt-reduced soy sauce or gluten-free soy sauce
  6. ½ small fresh red chilli, finely chopped
  7. ½ teaspoon finely grated fresh ginger
  8. 1½ tablespoons chopped fresh coriander
  9. Put the lime juice, vinegar, apple juice, soy sauce, chilli, ginger and coriander in a small bowl. Mix well to combine.
  10. Transfer dipping sauce to small individual bowls to serve.

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