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The Ultimate Seafood Platter
1kg cooked Tropic Co. Tiger Prawns
150g Tassal Cold Smoked Salmon
150g Tassal Hot Smoked Peppercorn Salmon
8 fresh Oysters
8 fresh Mussels
1 French Shallot
½ tsp Coriander seeds
1 Garlic clove
2 fresh Green Chillies
185ml (cup) Extra Virgin Olive Oil
½ bunch fresh Coriander
½ bunch fresh Tarragon
4 sprigs fresh Continental Parsley
- Step 1
Preheat a barbecue flat plate on medium.
- Step 2
Prepare Salsa: - Finely chop Shallot, Garlic, Chilli, Coriander, Tarragon and Parsley and mix in a bowl. - Add crushed Coriander Seeds, Olive Oil and Lime juice and mix.
- Step 3
Place Prawns, Scallops and Mussels in a bowl. Add some of the Salsa and toss to coat.
- Step 4
BBQ Mussels for 3 minutes, or until they begin to open. Add Prawns and Scallops to barbecue and cook for 1 minute each side.
- Step 5
Arrange seafood onto a board, drizzle some Salsa over the seafood and place remaining Salsa in a bowl.
- Step 6
Serve with crusty bread.