"An Aussie Barbie" - Emeril Style Recipe - Cooking Index
|1||Australian fish - (1 1/2 to 2 lbs) - scaled, gutted, such as Barramundi, Murry Cod or skate|
|2||Rock lobsters - split in half (medium)|
|2 lbs||908g / 32oz||Medium prawns - peeled, deveined; head and tail left intact|
|2||King crabs (medium)|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
|2||Rock or Sydney Rock oysters|
|2 tablespoons||30ml||Tamarind paste|
|1 tablespoon||15ml||Chopped garlic|
|1 tablespoon||15ml||Jalapeņo - seeded, chopped (small)|
|3 tablespoons||45ml||Dark cane syrup|
|3 tablespoons||45ml||Dark molasses|
|4||Lemons - split in half|
|Chopped parsley - for garnish|
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 olive oil, salt and pepper. Place the whole fish and crab on the grill.
In a small food processor, combine the tamarind, garlic, jalapeño, cane syrup, molasses, ketchup and water. Season with salt and pepper. Process until smooth. Brush the seafood with the tamarind mixture, 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 minutes, depending on weight. The lobsters with take about 6 to 7 minutes. The prawns and oysters about 4 to 6 minutes, 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.
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D43) - from the TV FOOD - NETWORK"
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