Sizzling seafood with lime and chilli

2
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
Have your plates ready because this sensational seafood platter only takes five minutes to cook and will be gone in seconds.

Ingredients

Calamari or squid, raw

300 g, hoods, cleaned

green prawns

400 g, shelled, deveined, tails intact

Octopus

360 g, (4 whole), cleaned, halved

ling, raw

250 g, cut into 5cm pieces

olive oil

1 tbs

lime juice

2 tbs

kaffir lime leaves

2 individual, finely shredded

fresh red chilli

1 whole, finely chopped

garlic

2 clove(s), crushed

brown sugar

2 tsp

fresh coriander

¼ cup(s), finely chopped, plus fresh leaves to garnish

Instructions

  1. Cut squid hoods open and score the inside in a diagonal pattern. Cut each hood into 4cm pieces.
  2. Heat a barbecue or chargrill over medium-high heat. Cook prawns, squid, octopus and fish, turning occasionally, for 3–5 minutes or until just cooked through.
  3. Meanwhile, combine oil, juice, lime leaves, chilli, garlic, sugar and chopped coriander in a small bowl.
  4. Arrange cooked seafood on a platter and drizzle with dressing. Serve sprinkled with coriander leaves.

Notes

You can use any firm white fish, such as ling, snapper or blue-eye trevalla.Fresh kaffir lime leaves are sold in punnets in the fresh produce section of the supermarket. Freeze unused leaves in snap-lock bags for up to 3 months.

Start eating better than ever!