“Sumptuous Gluten-Free New Zealand Seafood Platter with Mango Salsa”

Allergens

Shellfish (Prawns), Fish (Fish Fillets)

Ingredients

• 1 lb fresh prawns, peeled and deveined
• 1 lb fresh scallops, rinsed and cleaned
• 1 lb fish fillets (such as snapper or cod)
• 2 ripe mangoes, diced
• 1 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat a grill or barbecue to medium high heat. Season prawns, scallops, and fish fillets with salt and pepper to taste. Grill or barbecue seafood for 3 4 minutes per side or until cooked through. Remove from heat and set aside.
2. In a large bowl, combine mango, red onion, cherry tomatoes, and cilantro. Drizzle with lime juice and olive oil, seasoning with salt and pepper to taste. Gently toss to mix well.
3. Arrange the grilled seafood atop the prepared mango salsa, garnishing each portion as desired. Serve immediately.

Chef’s Insight

To enhance the mouthfeel and aroma, consider using a variety of fresh herbs in addition to cilantro, such as mint or basil.

Notes

For an extra touch of luxury, serve this dish with a side of creamy mashed potatoes or garlic-infused sautéed greens.