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Seafood mixed grill with citrus Vierge

Method

  • Carefully toast the coriander seeds in a dry pan and then grind with a mortar and pestle (or in a food processor).
  • To make the dressing, whisk 1 heaped tspn of the ground coriander with the olive oil, parsley, currants, sugar, seasonings, lemon zest and juice. Taste for seasoning.
  • Then spray the seafood with oil and cook on a preheated grill (or BBQ), spraying with more oil as you do so and removing as ready.
  • Serve the seafood sprinkled with the dressing.

Ingredients

  • 1 tspn coriander seeds
  • ½ cup olive oil
  • 2-3 tbsp chopped fresh Italian (flat leaf) parsley
  • 2 tbsp currants
  • 1 tspn sugar
  • 1 tspn sea salt
  • freshly ground pepper
  • grated rind from 1-2 lemons
  • juice of 1-1½ lemons
  • a mixture of seafood, eg. tuna, salmon, fish, calamari, scallops, cleaned & prepared
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm