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Ingredientes
- 1 whl Australian fish - (1 1/2 to 2 lbs) scaled, gutted, such as Barramundi, Murry Cod or possibly skate
- 2 med rock lobsters split in half
- 2 lb medium prawns peeled, deveined, head and tail left intact
- 2 med King crabs Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 doz Rock or possibly Sydney Rock oysters
- 2 Tbsp. tamarind paste
- 1 Tbsp. minced garlic
- 1 sm jalapeno seeded, minced
- 3 Tbsp. dark cane syrup
- 3 Tbsp. dark molasses
- 2 Tbsp. ketchup
- 2 Tbsp. water
- 4 whl lemons split in half Minced parsley for garnish
Direcciones
- Preheat the grill. Using a small sharp knife, make several slashes on both sides of the whole fish. Season the whole fish, lobsters, prawns, and crabs with extra virgin olive oil, salt and pepper. Place the whole fish and crab on the grill.
- In a small food processor, combine the tamarind, garlic, jalapeno, cane syrup, molasses, ketchup and water. Season with salt and pepper. Process till smooth. Brush the seafood with the tamarind mix, several times while grilling. The grilling time will vary according to size.
- The whole fish and crabs should go on first, they usually take about 6 to 8 min, depending on weight. The lobsters with take about 6 to 7 min. The prawns and oysters about 4 to 6 min, again depending on size. The lobster and crab shell will turn bright reddish pink and the prawns will turn pink and their tails will turn in.
- Place all of the fish on a large platter. Squeeze the lemons over the seafood and garnish with parsley.
- This recipe yields about 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 4 servings | |
| Calories 411 | |
| Calories from Fat 41 | 10% |
| Total Fat 4.54g | 6% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 381mg | 127% |
| Sodium 1154mg | 48% |
| Potassium 858mg | 25% |
| Total Carbs 27.77g | 7% |
| Dietary Fiber 0.2g | 1% |
| Sugars 14.28g | 10% |
| Protein 62.08g | 99% |
