Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
8
- 1/2teaspoons tabasco sauce
- 125grams butter, softened
- 8 small thick white boneless fish fillets
- 2 dozen oysters
- 1 lemon, wedges (to serve)
- 500grams boneless skinless salmon fillets, cut into 3cm cubes
- 3 squid tubes
- 2tablespoons coriander, finely chopped
- 1tablespoons worcestershire sauce
- 2tablespoons lime juice
- 1kilograms mussels
- 4 lobster tails
- 500grams cooked king prawns
- 1/4 cup olive oil
- 425grams frozen sea scallops, thawed
- 1 large avocado, peeled, stone removed
Method
Step 1 of 5
Combine butter, avocado, lime juice, sauces and coriander in the bowl of a food processor and process until smooth and thick. Transfer to a serving bowl and chill until required.
Step 2 of 5
Cut calamari hoods down one side and open out flat. Cut into 3cm-wide strips and thread onto small skewers. Remove roe from scallops. Cut large scallops in half, and thread on skewers along with salmon. Using a large sharp knife, cut lobster tails in half.
Step 3 of 5
Heat a barbecue hotplate and grill on medium. Drizzle oil over skewers, lobster and fish fillets. Season with salt and pepper. Toss mussels on hotplate for 2 minutes or until hot.
Step 4 of 5
Form into a pile and cover with a large stainless steel bowl and cook for 5 minutes or until mussels open. Cook skewers on hot plate for 3 minutes each side or until golden and cooked through. Cook fish fillets on grill for 2 minutes each side or until charred and cooked through.
Step 5 of 5
Place fillets, seafood skewers and mussels onto a large platter. Add prawns and oysters. Serve immediately with avocado butter and lemon wedges.
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