Gorge yourself silly on this South Australian summer seafood spread. All you need is some spectacular bounty from the sea – if you can’t catch your own just head to the Adelaide Central Market for all the ingredients to create this barbecued seafood platter with lemon and saffron aioli. Recipe and produce Adelaide Central Market.
Prep: 30 minutes + marinating time
Cook: 15 minutes
3 blue swimmer crabs, halved
500g green prawns, shell on
500g mussels, de-bearded
2 squid tubes, cleaned, cut into 5cm squares and scored
4 flathead fillets
500g pipis, drained
salt flakes and freshly ground pepper
lemon wedges, to serve
Lemon, chilli and garlic dressing
4 cloves garlic, peeled and crushed
2 long red chilli (optional), deseeded and finely chopped
½ cup (125ml) lemon juice
1 cup (250ml) olive oil
cup parsley leaves, finely chopped
salt flakes and freshly ground black pepper
Lemon and saffron aioli
¼ cup (60ml) lemon juice
pinch saffron strands
2 egg yolks
1 teaspoon Dijon mustard
1 clove garlic, roasted & crushed
salt flakes and freshly ground black pepper
½ cup (125ml) olive oil
¼ cup (60ml) vegetable oil
For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
Place the prepared (as described on opposite page) seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. This will help thin the mayonnaise slightly, as it will be very thick. Spoon into a serving bowl and set aside until required.
Preheat barbecue to high.
Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat and place on a serving platter, cover in foil to keep warm.
Place prawns onto the grill or grill plate and cook for 2 minutes each side or until cooked through. Remove from heat and place on a serving platter, cover in foil to keep warm.
Place mussels onto the grill or grill plate and cook for 2-3 minutes or until mussels start opening. Using long tongs, quickly remove the open ones, to prevent over cooking and place on a serving platter, cover in foil to keep warm.
Place the marinated squid, pipi’s and fish fillets onto the grill or grill plate and cook for 1-2 minutes each side or until opaque or pipis start opening. Using long tongs or a fish slice, quickly remove cooked seafood, to prevent over cooking and place on serving platter.
To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.
Summer Seafood Tips
“My favourite fish for eating is ling and garfish. My wife Betty likes tommy roughs.
I like to gut them and cook my fish whole on the bone. My wife likes hers filleted. I do too sometimes, especially ling because it can be so bloody big. To cook it, put it straight in the pan with oil and garlic.”
Sam Andonas, Samtass
“How would I prep oysters? Natural or kilpatrick. That’s the only way to have them.”
Angie Del Medico, International Oyster and Seafood
“I usually eat kingfish raw. Thinly sliced with wasabi and soy sauce. It’s nice no matter which way you have it but raw is nicest. It’s sold to be eaten that way.”
Chester Wilkes, farm manager at Clean Seas, Spencer Gulf
“The way I’ve been doing abalone recently is stir-fried. Get an abalone, cut off the lips, beat it with a mallet (between a clean Chux cloth) to tenderise it, cut it into slices and cook it in a vegetable stir-fry with soy sauce and mushrooms. Another way to do it is heat your oil until it’s smoking and drop the meat of the whole abalone into really hot oil for a minute.”
Rex Bichard, abalone diver, Eyre Peninsula
“South Australian octopus legs are perfect as a mezze. They’re so easy to clean. Curl it up, put a skewer though it and cook it on the barbecue. Do it on a medium heat, nice and slowly. The quicker you cook it the tougher you’re going to make it. The Greeks like to marinate it in olive oil, lemon, oregano and black pepper. Soak it in oil and oregano and baste with the lemon.”
Michelle Farinola, Samtass