Fish Entertaining

Seafood grazing platters

Name: Seafood grazing platters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 4 whole sand whiting, cleaned; 3 baby snapper, cleaned; 3 bay leaves sprigs, 2 sprigs picked; 1/3 cup (80ml) extra virgin olive oil; 4 garlic cloves, thinly sliced; 2 long red chillies, halved lengthways; 1/3 cup (80ml) verjuice; 500g mussels, scrubbed, debearded; 250g each clams and pipis; 10 green prawns, unpeeled; 1 garlic clove, crushed; 1 bunch flat-leaf parsley, leaves picked, chopped; 1/2 cup (125ml) verjuice; Finely grated zest of 1 lemon, plus extra lemon wedges to serve; 1/4 cup (60ml) extra virgin olive oil

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A platter of fresh seafood looks as impressive as it tastes.

4 whole sand whiting, cleaned
3 baby snapper, cleaned
3 bay leaves sprigs, 2 sprigs picked
1/3 cup (80ml) extra virgin olive oil
4 garlic cloves, thinly sliced
2 long red chillies, halved lengthways
1/3 cup (80ml) verjuice
500g mussels, scrubbed, debearded
250g each clams and pipis
10 green prawns, unpeeled

Parsley & verjuice dressing

1 garlic clove, crushed
1 bunch flat-leaf parsley, leaves picked, chopped
1/2 cup (125ml) verjuice
Finely grated zest of 1 lemon, plus extra lemon wedges to serve
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the dressing, combine all ingredients in a bowl and set aside until needed.
2.

Heat a chargrill pan or barbecue to high heat. Score fish at 2cm intervals on each side. Insert picked bay leaves into scores. Rub fish with 2 tbs oil. Grill, covered (use aluminium foil if using a chargrill pan), for 3-4 minutes each side or until just cooked through. Transfer to a tray and drizzle with a little parsley and verjuice dressing (re-insert any bay leaves if necessary).
3.

Meanwhile, heat remaining 2 tbs oil in a large frypan over high heat. Add garlic, chilli and verjuice, and bring to the boil. Add bay leaf sprig, shellfish, discarding any that do not close when tapped sharply, and prawns. Cook, stirring occasionally, for 4 minutes or until shellfish start to open, then toss through remaining dressing. Transfer shellfish and fish to separate serving platters and serve immediately with extra lemon wedges.