Seafood Skewers with Radicchio and Fennel Salad

On Wednesday, May 21st, 2014

  • Cooking time: More than 1 hour
  • Cuisine: Modern Australian
  • Healthy options: Lactose free-Low fat-Healthy
  • Serves: 4
  • Type: Seafood-Salad


  • 8 uncooked large king prawns (560g)
  • 8 cleaned baby octopus (720g)
  • 400g firm white fish fillets
  • 8 scallops (200g), roe removed
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried green peppercorns
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 2 medium radicchio (400g)
  • 2 small fennel (400g), trimmed, sliced thinly
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • ¼ cup (60ml) white wine vinegar
  • ½ teaspoon mustard powder
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 4 green onions, chopped coarsely

Preparation method

Shell and devein prawns, leaving tails intact. Remove heads and beaks from octopus. Cut fish into 2.5cm pieces. Combine seafood in large bowl.

Using mortar and pestle, crush seeds and peppercorns coarsely, add to seafood with vinegar, garlic and oil; toss gently to combine. Cover; refrigerate 3 hours or overnight.

Make mustard dressing.

Thread seafood, alternating varieties, on skewers; cook on heated lightly oiled grill plate (or grill or barbecue) until seafood is just changed in colour and cooked as desired.

Meanwhile, discard dark outer leaves of radicchio, tear inner leaves roughly. Combine radicchio in medium bowl with fennel, parsley and dressing; toss gently to combine. Serve seafood skewers on salad.

MUSTARD DRESSING Place ingredients in screw-top jar; shake well.

TIP Use green peppercorns in brine if you can’t find the dried variety; rinse then drain them thoroughly before using.

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