Festive seafood
The Australian Women's Weekly Food|Issue 77 2021
Summer and seafood go hand in hand in Australia, so impress the family with these sensational dishes.

Hot seafood platter

PREP + COOK TIME 1 HOUR 10 MINUTES (+ REFRIGERATION) SERVES 4

500g white fish fillets

500g calamari rings

1 cup (150g) plain flour

¼ cup (60ml) milk

4 eggs, beaten lightly

2 cups (140g) stale breadcrumbs

½ cup finely chopped fresh flat-leaf parsley

½ cup (40g) finely grated parmesan

1 tablespoon finely grated lemon rind

1 medium tomato (150g), halved

1 tablespoon vodka

¼ teaspoon Tabasco sauce

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice vegetable oil, for shallow-frying

12 oysters, on the half shell

1 trimmed celery stick (100g), chopped finely

3 slices pancetta (45g), chopped finely

8 uncooked large king prawns (560g) watercress, red vein sorrel and lime wedges, to serve

1 Coat fish and calamari in flour. Dip in combined milk and egg, then toss in combined breadcrumbs, parsley, parmesan and rind. Cover; refrigerate for 15 minutes.

2 Meanwhile, using the largest holes on a four-sided box grater, grate the tomato halves, from the cut-side, into a small bowl; discard skin. Stir in vodka, sauces and juice.

3 Heat oil in a large deep frying pan. Shallow-fry fish and calamari, in batches, until browned and cooked through. Drain on paper towel.

4 Meanwhile, preheat grill.

5 Place oysters on an oven tray. Spoon tomato mixture onto oysters; top with celery and pancetta. Place under hot grill for 5 minutes or until pancetta is crisp.

6 Cook prawns on a heated oiled grill plate (or barbecue) until browned lightly and cooked through. Arrange seafood on a large serving platter with watercress, sorrel and lime wedges.

Fish with aioli dressing & pomegranate salad

PREP + COOK TIME 30 MINUTES SERVES 4

3 baby fennel bulbs (390g), shaved,

fronds reserved

¼ cup loosely packed small fresh

flat-leaf parsley leaves

¼ cup loosely packed small fresh basil leaves

¼ cup loosely packed small fresh mint leaves

1 medium pomegranate (320g), seeds removed

1 tablespoon lemon juice

¼ cup (60ml) extra virgin olive oil

4 x 300g white fish fillets 30g butter

AIOLI DRESSING

¼ cup (75g) mayonnaise

1 clove garlic, crushed

2 tablespoons lemon juice

1 Make aioli dressing.

2 Place the fennel and herbs in a large bowl with 2 tablespoons of the pomegranate seeds, the juice and 1 tablespoon of the oil; toss gently to combine.

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