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Recipe: Seafood Skewers with Lettuce and Fennel Salad

Published January 1, 1970 8:00 AM PHT

Updated April 7, 2020 9:50 AM PHT

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Do you want to have a healthy recipe for the weekend? Try this for a change.

INGREDIENTS:

8 uncooked large king prawns

8 baby octopus, cleaned

400g firm white fish fillet

8 scallops, roe removed

2 tsp fennel seeds

2 tsp dried green peppercorns

2 tbsp white wine vinegar

2 cloves garlic, crushed

1 tbsp olive oil

2 medium radicchio

2 small fennel bulbs, trimmed, sliced thinly

1 cup firmly packed fresh flat-leaf parsley leaves

Mustard dressing:

¼ cup white wine vinegar

½ tsp mustard powder

1 tbsp olive oil

1 tsp white sugar

4 green onions, chopped coarsely

PROCEDURE:

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

2. Using mortar and pestle, crush seeds and peppercorns coarsely; add to seafood with vinegar, garlic and oil. Toss gently. Cover. Refrigerate for three hours or overnight.

3. Thread seafood, alternating varieties, on skewers. Cook on heated lightly oiled grill plate (or grill or barbeque) until seafood changes color and is cooked as desired.

4. Meanwhile, make mustard dressing.

5. Discard dark outer leaves of radicchio; tear inner leaves roughly. Combine radicchio in medium bowl into fennel, parsley and dressing. Toss gently.

6. Place dressing ingredients in screw-top jar, shake. Serve seafood skewers on salad with mustard dressing.