Chargrilled Seafood Platter Recipe

Make ketchup

Chop the roasted beetroot roughly. In a small saucepan over medium heat, add 1 tbs olive oil and sauté the finely chopped shallot for 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Stir in roasted beetroot, tomato paste, red wine vinegar, brown sugar, salt and pepper and 2 tbs water. Simmer gently for 6–8 minutes until flavors meld and liquid reduces slightly. Transfer to a blender and puree until smooth. Taste and adjust seasoning or acidity with a splash more vinegar or a pinch more sugar. Leave to cool; will thicken as it cools. Reserve about 1/2 cup for the platter and refrigerate extra.

Clean and score sea bream

Rinse whole sea bream inside and out and pat dry. Make 3 shallow diagonal slashes on each side. Season cavities and slashes with 1 tsp sea salt, 1/2 tsp pepper and a drizzle (about 1 tbs) of olive oil. Insert a few parsley sprigs and a thin lemon slice into each cavity.

Marinate prawns and squid

In a bowl combine 1/4 cup extra-virgin olive oil, juice and zest of 1 lemon, minced garlic (3 cloves), smoked paprika, 1 tsp sea salt, 1/2 tsp pepper and chopped parsley. Toss the prawns and squid in the marinade and let sit for 10–15 minutes (no longer than 30 minutes).

Prep shellfish

Keep mussels and clams in a bowl covered with a towel in the fridge until ready. Discard any open shellfish that do not close when tapped. Do not marinate shellfish — they will be briefly steamed on the grill.

Prep broccoli and beetroot

Toss broccoli florets with 1 tbs olive oil and a pinch of salt and pepper. Halve the roasted beetroot if whole and warm briefly on the grill later. Cut remaining lemon into wedges for serving.

Prepare grill

Heat a charcoal or gas grill to medium-high (about 200–230°C / 400–450°F). Clean and oil the grates. Arrange coals or flame so you have a hot direct zone and a cooler indirect zone for finishing the fish.

Chargrill sea bream

Brush the fish lightly with olive oil. Place the whole sea bream over direct heat, skin-side down. Grill for 4–6 minutes until the skin is charred and releases easily from the grates. Carefully flip and move to indirect heat; continue cooking for another 6–8 minutes until the flesh is opaque and flakes at the thickest part (internal temp ~60°C / 140°F). Total time will depend on fish size. Rest briefly.

Grill prawns and squid

Place marinated prawns directly on the grill and cook 2–3 minutes per side until pink and slightly charred. For squid, grill 1–2 minutes per side — cook quickly to avoid toughness. Brush with reserved marinade during cooking if desired.

Steam shellfish on the grill

Place shellfish in a heatproof pan with 1/4 cup water and a splash (1 tbs) white wine if available. Cover with foil and set on the cooler part of the grill for 4–6 minutes until shells open. Discard any that remain closed. Transfer shellfish to a bowl, reserve juices.

Chargrill broccoli & beetroot finish

Place oiled broccoli florets on the hot grate and grill 3–4 minutes per side until charred and tender-crisp. Warm halved roast beetroot for 2–3 minutes per side until heated and slightly charred.

Assemble platter

On a large platter arrange the rested sea bream centrally. Pile prawns, squid and shellfish attractively around the fish. Scatter charred broccoli and warmed beetroot. Spoon beetroot ketchup in a small bowl or dollop along one side. Drizzle remaining olive oil (about 1 tbs) over seafood and finish with a squeeze of fresh lemon juice from the remaining lemon and a scattering of chopped parsley.

Serve

Serve immediately with extra lemon wedges and crusty bread to mop up juices and ketchup. If you reserved shellfish juices, drizzle a little over the platter for extra flavor.