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Seafood Grill With Cauliflower Skordalia

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“The picture in the mini cook book from Australian Good Food looked so good I just had to post. A seafood platter is a favourite for the DH and I when we go out or want to treat ourselves at home.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. CAULIFLOWER SKORDALIA - To make cauliflower skordalia, combine cauliflower, potato, garlic and milk in a large saucepan on medium heat and season with salt and then simmer for 15 to 20 minutes until very soft.
  2. Strain and reserve cooking liquid.
  3. Place cauliflower in a blender and blend until smooth and creamy, adding a little reserved cooking liquid if too thick and then place in a serving bowl and drizzle with oil.
  4. Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.
  5. Usinng scissors, cut along bellies of the prawns and place cut side down on a plate and flatten with palm of your hand.
  6. Cut of and discard grey veins from scallops.
  7. Brush half of chilli oil over ALL seafood and season.
  8. Heat a chargrill or barbecue on high and spray with cooking oil.
  9. Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.
  10. Remove scallops from shells and place on chargrill with shells and cook scallops for 1 to 2 minutes, squid for 1 minute and prawns for 1 to 2 minutes each side and then arrange on platter and drizzle with remaining chilli oil and serve with skordalia, rocket and lemon wedges or cheeks.

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