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Barbecued Seafood Salad

Diabetic.Foodie's picture
Ingredients
  Lemon juice 2 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Firm white fish 10 Ounce, cut into 1 1/4 in cubes (300 Gram)
  Salmon 10 Ounce (300 Gram)
  Scallops 12
  Uncooked prawns 12
  Squid 1 , cleaned tube cut into rings
  Watercress 1 Bunch (100 gm), broken into sprigs
  Red onion 1 Large, cut into rings
  Cucumber 1 , thinly sliced
  Tarragon vinegar dressing 2 Tablespoon
  Chopped fresh tarragon 3 Tablespoon
  Red wine vinegar 2 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Place lemon juice and oil in a bowl. Whisk to combine. Add white fish, salmon, scallops, prawns and squid. Toss to combine. Cover. Marinate in the refrigerator for 1 hour.
2. To make dressing, place tarragon, vinegar, lemon juice, oil and black pepper to taste in a screwtop jar. Shake to combine. Set aside.
3. Preheat barbecue or a char-grill pan until very hot. Line a serving platter with watercress.
4. Drain seafood mixture. Place on barbecue plate or in pan. Add onion. Cook, turning several times, for 6-8 minutes or until seafood is just cooked (it will be tough and dry if overcooked).
5. Transfer seafood mixture to a bowl. Add cucumber and dressing. Toss to combine. Spoon seafood mixture over watercress. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Healthy
Cook Time: 
10 Minutes

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