barbecued squid with chilli and herb salad:
Roughly cut the squid into 5cm squares, and then transfer to a stainless steel bowl with the extra virgin olive oil, chilli and garlic.
Season with the sea salt and let sit for at least 20 minutes.
Pre-heat the barbecue plate.
Make sure the plates are clean.
Put the squid on the hot grill and cook for about 1 minute, turn over and cook for a further 1 minute, then remove and place into a bowl.
Add the mint, parsley and coriander to the bowl, drizzle with a little more extra virgin, some sea salt and the lemon juice, toss well and serve.
Don’t forget to grind cracked pepper and serve immediately
barbecued sea scallop with sage and garlic:
Clean scallops from shell and place into a bowl.
Add the crushed garlic, chilli, sage and a little sea salt.
Add a small amount of extra virgin olive oil and set aside.
Pre-heat the barbecue, place scallops on chargrill if fine bars, or flat grill if thick and spaced.
Don’t overcook the scallops as the interior of the scallop should be just warm.
When the scallops are cooked, place in bowl, add a squeeze of lemon, season and serve immediately.
Char-grilled king prawns with roasted garlic butter:
Clean the prawns leaving the head and tail on, but remember to de-vein the poo tube.
To make the butter, cut garlic heads in half, splash with olive oil and a sprinkle of thyme, then wrap garlic half’s in alfoil and place onto a reasonably hot part of the pre-heated barbecue.
After about 15 minutes check garlic, it should be nicely caramelized and smell heavenly.
Whilst the garlic is still warm, squeeze out the cloves into some diced butter.
Add very roughly chopped parsley, check seasoning and set butter aside at room temp.
When the prawns are cooked, assemble on the serving platter and just roughly place the garlic butter over the top; let the butter melt a little prior to serving.
grilled South Australian whiting meuniere:
Carefully remove skin from fish and rub a little extra virgin olive oil into the fish, season and set aside.
To make the sauce, gently warm the lemon juice, add the seasoning, and remove off heat, knock in the butter off the heat , add some roughly chopped herbs and serve over grilled fish that have been cooked on a pre-heated barbecue grill.
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