Tuesday, 30 August 2016

Sauces and Dressings for a Seafood Barbecue

Hope you all had an excellent bank holiday weekend ........ ours was good, we did a bit of gardening, a bit of relaxing in the sun, had some time on the boat and spent a lot of the holiday eating! And one of our favourite things to do on a summer holiday weekend, is to light the barbecue and cook a variety of different shellfish.

But what makes this type of barbecue really tasty is preparing a number of different basting's, sauces and dressings for the shellfish. We like to just throw the shellfish straight on the griddle, no prep except to maybe scrub off any grit or seaweed, and then add vinaigrette, flavoured butters or dressings when we are eating. Here are a few we had for our barbecue....

A lemon thyme butter. This is perfect on lobster tails, langustine, prawns or shrimps. Simply melt approx 2oz butter in a small pan, add a couple of sprigs of fresh thyme, the zest of half a lemon along with a little salt and black pepper. Remove from the heat, cover and allow to stand for about half an hour so the butter absorbs the flavour of the thyme and lemon. When your ready to serve the seafood, gently heat the butter through, watch you don't heat it too quickly and let it burn, taste and add a little lemon juice if you want more of a citrus hit. This is also a good basing butter for any seafood especially lobster and white fish such as sea bass.

The next sauce was a spring onion and parsley dressing - loosely based on a chimichurri sauce. Simply grab your mini food processor (or a sharp knife and a chopping board) and chop up a large handful of parsley leaves, a smaller bunch of fresh oregano, a fat clove of garlic, 2 spring onions (or small shallot), a tablespoon olive oil, a dash of cider vinegar or juice of half a lemon, along with a little salt and pepper. Whizz it all into a thick sauce. Chill until needed. This is very robust and is perfect with scallops, mackerel or any oily fish such as sardines - it's also great with mussels.

And finally a spicy vinaigrette to pour over oyster - raw or barbecued! This is the easiest dressing possible and I make it a lot to go with fish especially tempura squid. Simply take the juice form two limes, the zest from one lime, squeeze in a teaspoon or 2 of Thai chilli sauce (depends on how hot you want it!) and finely chop a little coriander leaf. Mix all together in a screw top jar. Add a little black pepper if desired. Spoon a little over your oysters before swallowing. A little chopped shallot also works well with this dressing. You can also serve it with grilled scallops, crab meat, salmon and ...... well I've found it goes well with most fish recipes.

I might talk you through what we cooked and how we cooked it later in the week - if I can get my act together and sort out the photo's!

Have a great week
Love Lizx

 Dressings for shellfish