MIGUEL’S SEAFOOD BBQ

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Miguel’s seafood BBQ plate

SERVES 8

TIME NEEDED 30 mins

DIFFICULTY Easy

INGREDIENTS 50ml extra virgin olive oil, plus extra for brushing and drizzling 6 cloves garlic, crushed, one set aside 1 knob ginger, grated 2 red chillies, thinly sliced 1 green chilli, thinly sliced 2 limes, zested and juiced 1 bunch chives, finely chopped 6 large king prawns 6 baby calamari, whole 6 scampi 6 half-shell large scallops 6 large black mussels 12 pipis 1 steak swordfish, cut into pieces 1 cup light olive oil 1 whole egg Splash of lemon juice 1 pinch sea salt 4 slices sourdough bread 2 Roma tomatoes, grated Sea salt and cracked black pepper

METHOD

For the seafood:

Preheat a chargrill pan or barbecue hotplate over high heat. Place the oil, garlic, chilli, ginger, chives, lime zest and juice, and salt and pepper in a large bowl and stir to combine. Save three tbsp of the marinade and set aside. Add seafood to remaining marinade and toss. Cook on the hotplate for eight minutes.

For the aioli:

In a small mixing bowl, add oil, egg, remaining garlic clove, lemon juice, and a pinch of salt. Blend with a stick blender until thick in consistency.

For the tomato bread:

Brush the sourdough bread with oil and cook over the barbecue grill until toasty. Rub the hot bread with garlic and top with grated tomato. Sprinkle with salt, pepper, and drizzle with extra oil. Place the seafood on a large serving board, drizzle with remaining marinade and sprinkle with salt and pepper. Serve with aioli and tomato bread.