Recipes — grilled

Forget throwing another shrimp on the barbie. You can create this impressive alfresco seafood feast with a flick of a switch on your built-in cooktop.

Prep Time

    •    Prep and cook time: 35 minutes
    •    Yield: Serves 6

Ingredients

    •    2 tbsps chilli jam
    •    2 lemons, halved
    •    Sumac, to garnish
    •    2/3 cup aioli, to serve
    •    Lemon zest, to garnish
    •    2 cloves garlic, crushed
    •    6 scallops on the half shell
    •    6 (250g) cleaned baby octopus
    •    2 tbsps chopped flat-leaf parsley, to garnish
    •    1/3 cup extra virgin olive oil, plus extra to serve
    •    1/4 cup baby oregano leaves, plus extra to garnish
    •    4 green onions, trimmed, thinly sliced lengthways, to garnish
    •    6 large uncooked prawns, butterflied, deveined, leaving head and tail intact

Method

1. Combine octopus, chilli jam and half the oil in a glass bowl. Cover with plastic wrap. Chill overnight to marinate. Drain. Discard marinade.
   
   
2. Heat Miele Cooktop Teppanyaki Grill to high. Mix a little olive oil and oregano leaves in a small bowl. Brush scallops with oil mixture and place scallops on Cooktop. Cook for 30 seconds each side or until browned. Return scallops to shells and arrange on a serving platter.
   
   
3. Place prawns on Cooktop. Drizzle with 1 tablespoon of the oil. Cook for 2 minutes each side or until prawns have changed colour and curled up. Transfer to platter with the scallops.
   
   
4. Place octopus on Cooktop. Cook for 3 minutes or until browned and curled. Transfer to platter with scallops and prawns. Add lemon halves to Cooktop. Cook for 1 minute or until browned. Transfer to platter with seafood.
   
   
5. Meanwhile, place the green onions in a small bowl and cover with iced water. Place in the fridge for 10 minutes or until onion curls.
   
   
6. Whisk remaining oil (add more if necessary) with garlic and drizzle over seafood. Garnish with oregano leaves, sumac, parsley and green onion curls. Season with freshly ground black pepper and salt flakes. Drizzle with extra oil, if desired. Serve with aioli, garnished with lemon zest.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/summertime-seafood-platter-oregano-garlic-dressing/dt8bs62s

The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp salt flakes
    •    2 cups orange juice
    •    2 tbsps micro cress
    •    4 tbsps mirin seasoning
    •    1 tbsp extra virgin olive oil
    •    4 cardamom pods (bruised)
    •    2 tbsps unsalted butter (cubed)
    •    2 cups assorted baby tomatoes
    •    1 whole buffalo mozzarella (torn)
    •    1/2 cup pearl couscous (cooked)
    •    12 viola and sage flowers (optional)
    •    1 tbsp (40g) chilli paste in soya bean oil
    •    4 x 150g fresh Huon salmon portions (skin on)

Method

1. Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
2. Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
3. Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/barbequed-huon-salmon-chilli-paste-orange-sauce-summer-tomato-salad/

We always get asked for recipes utilising a whole salmon and this is one of our best. Ideal for entertaining and feeding a group of 10 or more it takes just minutes to prepare and under an hour to cook. We guarantee it’ll impress even the most hard to please guest!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 12-15

Ingredients

    •    1 lemon (sliced)
    •    3 tbsps salt flakes
    •    1 tbsp onion powder
    •    3 tbsps garlic powder
    •    2 garlic cloves (sliced)
    •    1 tbsp ground tumeric
    •    2 tbsps ground oregano
    •    1/4 cup extra virgin olive oil
    •    1 tbsp ground black pepper
    •    1 tbsp sweet smoked paprika
    •    1 3.5kg Huon whole fillet salmon
    •    1 cup dill sprigs (plus extra for garnish)

Method

1. Make sure the salmon is cleaned and scaled. Rinse well in cold water and dry with kitchen paper. Make eight deep cuts on both sides of the salmon and fill the belly cavity with the lemon slices, garlic and dill.
   
   
2. Place onto an oven tray and pre heat a hooded barbecue on high for 10 minutes.
   
   
3. Combine two tablespoons of the adobo seco with the olive oil and brush all over the salmon. To make the adobo seco mix combine the salt, pepper, garlic powder, oregano, tumeric, onion powder and sweet smoked paprica in a bowl.
   
   
4. Barbecue at 175°C with the hood down for 40 minutes or until just cooked in the centre.
   
   
5. Present on a platter garnished with fresh dill sprigs.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/puerto-rican-style-whole-barbequed-salmon/

These simple skewers make a great snack or tasty lunch. They’re also a great way to get kids to try salmon!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4

Ingredients

    •    1 orange (sliced)
    •    4 radish (sliced thin)
    •    Salt and pepper to taste
    •    1 fennel bulb (sliced thin)
    •    2 tbsps white wine vinegar
    •    4 tbsps extra virgin olive oil
    •    2 tbsps extra virgin olive oil
    •    4 x 15cm long rosemary stems
    •    1 red capsicum (cut into squares)
    •    1 cup green beans (split and blanched)
    •    2 small Lebanese flatbreads (halved and grilled)
    •    4 x 150g fresh Huon Salmon portions (cut into cubes)

Method

1. Remove the leaves from the rosemary stems, but leaving the top three centimetres intact. Thread the salmon cubes and capsicum squares onto the rosemary skewers. Season well then grill in a heated pan until golden, leaving the salmon glossy and moist in the centre.
2. Combine together the sliced fennel, beans, orange and thin radish slices. Drizzle with the olive oil, vinegar and seasoning.
3. Grill the flat bread in a pan and place onto four plates. Top with the salmon skewers and arrange the salad to the side.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/rosemary-skewered-huon-salmon-fennel-beans-flat-bread/

Prep Time

    •    Prep and cook time: 2 hours
    •    Yield: Serves 4

Ingredients

    •    1 garlic clove, peeled
    •    1kg octopus tentacles
    •    1/2 cup (125ml) white wine
    •    1 cup (250ml) white wine vinegar
    •    Bull's blood and small mint leaves, to serve
    •    juice of 1 lemon, plus lemon wedges to serve
    •    2 tbsps extra virgin olive oil, plus extra to serve

Beetroot Tzatziki:

    •    1 garlic clove, crushed
    •    1 Lebanese cucumber, grated
    •    400g cooked beetroot, grated
    •    1/4 cup mint leaves, thinly sliced
    •    1/4 cup (60ml) extra virgin olive oil
    •    Finely grated zest and juice of 1 lemon
    •    11/2 cups (420g) thick Greek style yogurt

Method

1. Place vinegar, wine, lemon juice, garlic, 1 tbs salt and 1.5L (6 cups) water in a large saucepan over high heat. Bring to the boil, then reduce heat to low. Add octopus, ensuring it is completely submerged, and cook for 11/2 hours or until tender. Set aside to cool completely in poaching liquid. (This can be done up to 2 days in advance and chilled until ready to use.)
2. For the tzatziki, combine cucumber and 1 tsp salt in a bowl. Set aside for 10 minutes, then squeeze to remove excess liquid. Add remaining ingredients, then stir to combine and season.
3. Preheat a barbecue or chargrill pan to high heat. Drain octopus, then toss in oil and season. Cook for 3 minutes each side or until golden and slightly crisp. Cool slightly, then slice into 3-4cm pieces.
4. Spread tzatziki over a platter and top with octopus and bull’s blood and mint leaves. Drizzle over extra oil and serve immediately with extra lemon wedges.

This great family recipe is thanks to EatSmarter Recipes at https://www.delicious.com.au/recipes/matt-morans-charred-octopus-beetroot-tzatziki/c68ac020-95f0-4525-8761-e5580032a099