Seafood Platter with chopped papaya, citrus and pineapple salad
– Cathedral Cellar Chardonnay
Everything about this recipe smacks of summer and is a go to when entertaining large groups of family and friends. You can extend the range of seafood according to your budget. A clever use of fresh whole fish and sides of seafood makes this dish really interesting and can be prepared at home, next to the sea and is perfect for the braai. There are two key subjects to this dish which makes it a winner – the basting sauce for the seafood and the fresh chopped salsa salad. Use the freshest ingredients for both. The food of love has never tasted better!
Seafood Platter with chopped papaya, citrus and pineapple salad
– Cathedral Cellar Chardonnay
Everything about this recipe smacks of summer and is a go to when entertaining large groups of family and friends. You can extend the range of seafood according to your budget. A clever use of fresh whole fish and sides of seafood makes this dish really interesting and can be prepared at home, next to the sea and is perfect for the braai. There are two key subjects to this dish which makes it a winner – the basting sauce for the seafood and the fresh chopped salsa salad. Use the freshest ingredients for both. The food of love has never tasted better!
basting sauce
Serves 4 – 6
Prep time: 30 min
Cooking time: 15 min
basting sauce
Serves 4 – 6
Prep time: 30 min
Cooking time: 15 min
INGREDIENTS :
- 50 ml of good quality olive oil
- 50 ml of melted butter
- 50 ml of lemon juice
- 15 ml of smoked paprika
- 15 ml of garlic
- 5 ml of soft brown sugar
- Handful of chopped parsley
- Handful of chopped coriander
- 5 ml of smoked chilli flakes
- Salt and pepper to season
METHOD:
- Place all the ingredients in a sauce pan and cook for 2 to 3 minutes over medium heat until butter has melted and just starts to boil, remove and let it cool.
- Use as basting sauce for your fish and seafood
INGREDIENTS :
- 50 ml of good quality olive oil
- 50 ml of melted butter
- 50 ml of lemon juice
- 15 ml of smoked paprika
- 15 ml of garlic
- 5 ml of soft brown sugar
- Handful of chopped parsley
- Handful of chopped coriander
- 5 ml of smoked chilli flakes
- Salt and pepper to season
METHOD:
- Place all the ingredients in a sauce pan and cook for 2 to 3 minutes over medium heat until butter has melted and just starts to boil, remove and let it cool.
- Use as basting sauce for your fish and seafood
chopped salsa salad
Serves 4 to 6
Prep time: 30 min
Cooking time: 15 min
chopped salsa salad
Serves 4 to 6
Prep time: 30 min
Cooking time: 15 min
INGREDIENTS :
- 1 red onion finely chopped
- 1 large pineapple peeled, cored and chopped
- 1 large papaya chopped
- 1 large cucumber cored and chopped
- 3 large Naartjies peeled and sliced
- 3 large oranges peeled and sliced
- 30 ml of honey
- Juice and rind of 1 lemon
- Handful of chopped coriander
- 15 ml of sumac
- 125 ml of Cathedral Cellar Chardonnay
METHOD:
- Place all the ingredients prepped as above in a large mixing bowl, gently stir through and let it rest in the fridge for an hour.
- Serve with freshly grilled seafood and more lemon wedges
INGREDIENTS :
- 1 red onion finely chopped
- 1 large pineapple peeled, cored and chopped
- 1 large papaya chopped
- 1 large cucumber cored and chopped
- 3 large Naartjies peeled and sliced
- 3 large oranges peeled and sliced
- 30 ml of honey
- Juice and rind of 1 lemon
- Handful of chopped coriander
- 15 ml of sumac
- 125 ml of Cathedral Cellar Chardonnay
METHOD:
- Place all the ingredients prepped as above in a large mixing bowl, gently stir through and let it rest in the fridge for an hour.
- Serve with freshly grilled seafood and more lemon wedges