Grilled seafood charcuterie board

Grilled seafood charcuterie board

5.0 1 rating

Prep. 35min

Total 1 h 20min

4 portions

Ingredients

Herb and chilli lemon butter

fresh parsley leaves
3 sprigs
fresh red chilli sliced
1
unsalted butter cut into pieces
120 g
extra virgin olive oil
40 g
freshly squeezed lemon juice
10 g
sea salt
2 - 3 pinches

Pepper and almond sauce

blanched almonds
30 g
roasted red capsicums drained
200 g
apple cider vinegar
10 g
honey
20 g
sea salt
2 - 3 pinches

Basil and yoghurt dip

fresh basil leaves only
4 - 5 sprigs
garlic clove
1
Greek-style natural yoghurt
150 - 200 g
sea salt
2 - 3 pinches

Grilling and assembly

whole fish, gutted and cleaned
1
octopus tentacles
200 - 300 g
unpeeled, large raw prawn
400 - 500 g
sea salt plus extra to season
2 pinches
cherry tomatoes on the vine
fresh scallops
6 - 8
extra virgin olive oil to serve
pickled capers to serve
baguette sliced, to serve
fresh parsley leaves only, chopped, to sprinkle

Difficulty

medium

Nutrition per 1 portion

Sodium 1274.6 mg

Protein 44.5 g

Calories 2597.3 kJ / 620.8 kcal

Fat 41.1 g

Fibre 2 g

Saturated Fat 18 g

Carbohydrates 18.9 g

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Also featured in

Savoury Christmas 19 Recipes
Australia and New Zealand

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