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Seafood Platter with Chopped Papaya, Citrus and Pineapple Salad

Everything about this seafood platter recipe smacks of summer and is a go-to when entertaining large groups of people.

You can extend the range of seafood according to your budget. A clever use of fresh whole fish and sides of seafood makes this dish really interesting. Remember, it can be prepared at home, or next to the sea, and is perfect for the braai.

The two key parts of this dish that make it a winner are the seafood basting sauce and the chopped salsa salad. Wherever possible, use the freshest ingredients for both.

Chef Mynhardt

SERVINGS

4-6 people

PREP TIME

30 min

GRILLING TIME

15 min

Recipe

THE SEAFOOD BASTING SAUCE

INGREDIENTS

INSTRUCTIONS 

  1. Place all the ingredients in a saucepan and cook for 2 to 3 minutes over medium heat until the butter has melted and just starts to boil.
  2. Remove and let it cool.
  3. Use it as a basting sauce for your fish and seafood.

THE CHOPPED SALSA SALAD

INGREDIENTS 

  • 1 red onion finely chopped
  • 1 large pineapple peeled, cored, and chopped
  • 1 large papaya chopped
  • 1 large cucumber cored and chopped
  • 3 large naartjies peeled and sliced
  • 3 large oranges peeled and sliced
  • 30 ml of honey
  • Juice and rind of 1 lemon
  • Handful of chopped coriander
  • 10 ml of sumac
  • 11 ml of Cathedral Cellar Chardonnay

INSTRUCTIONS 

  1. Place all the ingredients prepped as above in a large mixing bowl, gently stir through and let it rest in the fridge for an hour.
  2. Serve with freshly grilled seafood and more lemon wedges.
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