barbecued seafood with mango salsa & pink potato salad
This is the perfect dish for entertaining in the summer and is ideal for serving outdoors. It's simple, most of the cooking is last minute and you can vary the seafood you use depending on what is fresh and looks good on the day.
Mixed seafood to barbecue, including small fish and shellfish such as garfish or red mullet, prawns, baby squid hoods or butterflied sardines olive oil rocket leaves and lemon wedges, to serve
PINK POTATO SALAD 1 egg yolk 1 tbsp lemon juice V2 tsp Dijon mustard 1 clove garlic 75 ml olive oil
V4 Roasted Capsicum (page 163), chopped 1 kg baby chat potatoes
1 mango, finely chopped
V2 small red (Spanish) onion, finely chopped
V2 avocado, seeded, peeled and finely chopped
2 tbsp lemon juice
To make Pink Potato Salad, combine egg yolk, lemon juice, mustard and garlic in a bowl with a small hand-held blender and blend until smooth. With motor operating, add oil in a thin stream until thick, then add 1 tablespoon water and blend until smooth. Add capsicum, season to taste and blend until smooth. Cook potatoes, uncovered, in simmering salted water until tender. Drain and cool. Toss potatoes in pink mayonnaise.
To make Mango Salsa, combine all ingredients and season to taste.
Brush fish and seafood with olive oil and barbecue or chargrill until cooked.
Serve fish and lemon wedges on a large platter on a bed of rocket with Pink Potato Salad and Mango Salsa served separately.
Pink Potato Salad and Mango Salsa can be prepared 3 hours ahead. Toss potatoes with pink mayonnaise just before serving. Mayonnaise and salsa will keep, covered, in refrigerator, and potatoes will keep at room temperature.
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