Mixed Seafood Grill with Paprika-Lemon Dressing

Ingredients for Mixed Seafood Grill with Paprika-Lemon Dressing

• 110ml olive oil, divided

• 60ml fresh lemon juice plus lemon wedges for garnish

• 2 tablespoons chopped fresh Italian parsley

• 3 garlic cloves, sliced thinly

• 2 teaspoons paprika

• Nonstick vegetable oil spray

• 900g 1-inch-thick firm white fish fillets (such as halibut), cut crosswise into 2-inch-wide strips

• 900g uncooked large prawns, peeled, deveined, tails left intact

• 900g cleaned fresh or thawed frozen squid, each body cut open on 1 long side and scored lightly (tentacles reserved for another use)

How to make Mixed Seafood Grill with Paprika-Lemon Dressing

Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in centre, about 4 minutes per side for fish, 2 minutes per side for prawns, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.