Seafood Grill With Cauliflower Skordalia Recipe

Name: Seafood Grill With Cauliflower Skordalia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra virgin olive oil (125ml); 1 tablespoon fennel seed (toasted); 1 teaspoon chili flakes (dried); 1 lemon (finely grated rind); 6 large king prawns (raw); 6 scallops (with roe in half shell); 4 (100 g) snapper steaks (cutlets); 2 (200 g) ocean trout fillets (halved crossways); 2 small squid (baby cleaned and chop tubes and tentacles); 1 lemon (cut into wedges orr cheeks to serve); baby rocket (leaves to serve); Cauliflower Skordalia; 1/2 cauliflower (small 500 grams finely chopped); 1/2 potato (peeled cubed); 2 garlic cloves (peeled); 2 cups milk (500ml); 1 tablespoon extra virgin olive oil

Servings: persons

1/2 cup extra virgin olive oil (125ml)
1 tablespoon fennel seed (toasted)
1 teaspoon chili flakes (dried)
1 lemon (finely grated rind)
6 large king prawns (raw)
6 scallops (with roe in half shell)
4 (100 g) snapper steaks (cutlets)
2 (200 g) ocean trout fillets (halved crossways)
2 small squid (baby cleaned and chop tubes and tentacles)
1 lemon (cut into wedges orr cheeks to serve)
baby rocket (leaves to serve)
Cauliflower Skordalia
1/2 cauliflower (small 500 grams finely chopped)
1/2 potato (peeled cubed)
2 garlic cloves (peeled)
2 cups milk (500ml)
1 tablespoon extra virgin olive oil

1
CAULIFLOWER SKORDALIA - To make cauliflower skordalia, combine cauliflower, potato, garlic and milk in a large saucepan on medium heat and season with salt and then simmer for 15 to 20 minutes until very soft.
2
Strain and reserve cooking liquid.
3
Place cauliflower in a blender and blend until smooth and creamy, adding a little reserved cooking liquid if too thick and then place in a serving bowl and drizzle with oil.
4
Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.
5
Usinng scissors, cut along bellies of the prawns and place cut side down on a plate and flatten with palm of your hand.
6
Cut of and discard grey veins from scallops.
7
Brush half of chilli oil over ALL seafood and season.
8
Heat a chargrill or barbecue on high and spray with cooking oil.
9
Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.
10
Remove scallops from shells and place on chargrill with shells and cook scallops for 1 to 2 minutes, squid for 1 minute and prawns for 1 to 2 minutes each side and then arrange on platter and drizzle with remaining chilli oil and serve with skordalia, rocket and lemon wedges or cheeks.

746

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.

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

You need 17 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil (125ml), 1 tablespoon fennel seed (toasted), 1 teaspoon chili flakes (dried), 1 lemon (finely grated rind), and more.

Yes, Seafood Grill With Cauliflower Skordalia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Grill With Cauliflower Skordalia

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