BBQ seafood skewers with romesco sauce

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BBQ seafood skewers with romesco sauce

(2) Rate it

  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings
  • Advanced

The smoky, creamy flavour of the sauce is a perfect accompaniment to delicate seafood!

Featured in
Nutrition information, Prawn recipes

Ingredients

  • 12 medium green prawns, peeled (tails intact), deveined
  • 8 small squid hoods, halved lengthways
  • 450g firm, thick white fish fillets, cut into 2cm pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1 1/2 cups Romesco Sauce (see notes)
  • 1 lemon, cut into wedges
  • Mixed salad leaves, to serve
  • Crusty bread, to serve

Equipment

  • 12 pre-soaked bamboo skewers

Method

  • Step 1
    Thread prawns onto 4 skewers. Thread squid onto 4 skewers and fish onto remaining 4 skewers. Drizzle with oil. Season with salt and pepper.
  • Step 2
    Heat a barbecue grill or chargrill pan on medium-high heat. Cook skewers, turning, for 3 minutes or until lightly charred and just cooked through.
  • Step 3
    Sprinkle seafood skewers with parsley and serve with Magic Romesco Sauce, lemon wedges, mixed salad leaves and crusty bread.

Nutrition

  • 3185 kj

    Energy

  • 32.4g

    Fat Total

  • 5.1g

    Saturated Fat

  • 5g

    Fibre

  • 81.6g

    Protein

  • 599mg

    Cholesterol

  • 1719mg

    Sodium

  • 33g

    Carbs (total)

All nutrition values are per serve

Notes

I love using small squid for barbecuing because it’s more tender than larger squid. Blue-eye, snapper and jewfish are ideal for this recipe. Be careful not to overcook the seafood. These skewers should just be very lightly charred.

We used this romesco sauce recipe

  • Author: Nagi Maehashi
  • Image credit: Nagi Maehashi
  • Publication: Super Food Ideas

Source: taste.com.au

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