Seafood barbie with chilli and lime dressing and salt and pepper pumpkin wedges

Evoke the hot and sunny Australian summer with Jill Dupleix's stylish recipes for grilled seafood and spiced roast pumpkin
By Jill Dupleix
Seafood barbie with chilli and lime dressing and salt and pepper pumpkin wedges
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the seafood barbie

  • 8 raw prawns, in shell, de-vined
  • 4 langoustines
  • 250 g salmon, quartered
  • 250 g tuna steaks, quartered
  • 4 razor clams, raw
  • 1 dashes of light olive oil
  • 1 pinches sea salt
  • 1 limes, quartered

For the dressing

  • 1 tsp grated lime zest, or curls
  • 2 tbsp fresh lime juice
  • 2 tsp caster sugar
  • 1 tbsp sweet chilli sauce
  • 1 tbsp fish sauce
  • 3 tbsp olive oil
  • 1 handfuls coriander leaves
  • 1 handfuls mint leaves
  • 1 handfuls basil

For the pumpkin wedges

  • 1 squash, scrubbed and cut into chunky wedges
  • 2 tbsp olive oil
  • 1 tsp flakes sea salt, crushed
  • 0.5 tsp caster sugar
  • 0.5 tsp sichuan peppercorns, ground, or Japanese togarashmi, or crushed white peppercorns

Method

1. Preheat the oven to 220ÂșC/gas 7. Toss the pumpkin wedges with olive oil to coat, then arrange them 'sitting up' on a lightly oiled baking tray. 2. Bake for 40 minutes or until they're tender and slightly scorched. Meanwhile, crush the salt, sugar and pepper to a powder. Arrange the roast pumpkin wedges on a big platter, and scatter with the salt and pepper mixture and serve with the barbecued seafood.3. To prepare the seafood barbie, heat a cast iron grill or barbecue and lightly oil. Remove the heads from each prawn but leave the tails on and shells on. Split down the prwans to within 1cm of the tail, and open up. 4. Cut each langoustine in half lengthways and clean. Toss the prawns, langoustines, salmon, tuna and razor clams with light olive oil and scatter with sea salt. 5. Place the prawns and langoustine cut side down on the grill, alongside the salmon, tuna and razor clams. Cook on one side until well-coloured, then turn to cook briefly on the other side. 6. In the meantime, make the dressing. Whisk together the lime zest and juice, sugar, chilli sauce and olive oil, mixing well. Add half the coriander, mint and basil, and lightly toss. 7. Pile the seafood on a big platter, spoon the chilli lime dressing over the top and scatter with the remaining coriander, mint and basil, and serve with lime wedges and roast pumpkin wedges.

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