Seafood, Fennel, And Lime Salad Recipe

Name: Seafood, Fennel, And Lime Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small fennel bulbs; 1/2 red onion, very thinly sliced; Grated zest and juice of 1 lime; 2 cloves garlic, crushed; 2 tablespoons chopped dill; 2 tablespoons chopped flat-leaf parsley; 1 mild chile, seeded and finely chopped; 4 tablespoons olive oil; 8 tiger prawns; 12 ounces cleaned baby squid; 1 tablespoon sumac; 2 tablespoons chopped cilantro; Coarse sea salt; Pomegranate seeds for garnish (optional)

Servings: persons

2 small fennel bulbs
1/2 red onion, very thinly sliced
Grated zest and juice of 1 lime
2 cloves garlic, crushed
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
1 mild chile, seeded and finely chopped
4 tablespoons olive oil
8 tiger prawns
12 ounces cleaned baby squid
1 tablespoon sumac
2 tablespoons chopped cilantro
Coarse sea salt
Pomegranate seeds for garnish (optional)

1
Trim the bases and tops of the fennel bulbs, then slice crosswise as thinly as you can. A mandoline would be useful here. In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon salt. Set aside.
2
To prepare the prawns, peel the shells away from the bodies, keeping the tail segment of the shell on. Cut a swallow slit along the back of each prawn and use the tip of a small knife to remove the dark vein.
3
Place a heavy cast-iron pan, preferably a ridged grill pan, over high heat and leave for a few minutes until piping hot. Meanwhile, mix the prawns and squid with the remaining 2 tablespoons oil and a pinch of salt. Grill them in small batches, turning them over after 1 minute and continuing until just done (about 1 more minute for the squid and 2 to 3 for the prawns). Transfer to a cutting board and slice the squid into thick rings. You can leave the prawns whole or cut them in half.
4
Add the seafood to the salad bowl and toss together. You can serve the salad immediately or leave it in the fridge for up to 1 day. To serve, stir in the sumac and cilantro, then taste and adjust the seasoning. When pomegranate seeds are available, they make a beautiful garnish.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 small fennel bulbs, 1/2 red onion, very thinly sliced, Grated zest and juice of 1 lime, 2 cloves garlic, crushed, and more.

Yes, Seafood, Fennel, And Lime Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seafood, Fennel, And Lime Salad

How did you like this recipe?

Frequently Asked Questions