Wednesday, 11 December 2013

Grilled Prawns with Fish Fingers and Avocado Dipping Sauce

One of the best things about summer is the delicious seafood and those long lazy evenings with a big plate of fresh morsels. The hot weather means that a meal of seafood and fresh crisp vegetables is all that's needed for a gorgeous dinner. A couple of nights ago my very generous mother-in-law dropped off a parcel of banana prawns (also known as big humongous suckers!). We made a delicious meal by simply grilling the prawns on the BBQ Au Naturel and serving them with a garlic butter dipping sauce.

I also made fish fingers - snapper cut into chunks then coated in coconut flour and pan fried, served with an avocado dipping sauce. The meal was completed with blanched green vegetables and a big fresh garden salad. The perfect summer meal!

I borrowed the avocado dipping sauce recipe from a book called Quick and Easy Paleo Comfort Foods by Julie and Charles Mayfield.

Grilled Banana Prawns with Fish Fingers and Dipping Sauces

Gluten-free, dairy-free, grain-free, nut-free, soy-free, sugar-free

10 large prawns (cleaned, then either left as is, or threaded onto skewers)
l large or 2 medium snapper fillets, cut into large chunks or 'fingers'
1/2 cup coconut flour
1/2 tsp salt
1 tsp garlic powder
zest of half a lemon (optional)
1/4 tsp ground black pepper
2 tbsp coconut oil

25g butter or coconut oil
2 large cloves garlic, peeled and grated
juice of half a lemon
1 tbsp fresh parsley, finely chopped

1 avocado
juice of 1 lime or lemon
1 clove garlic, peeled
1 tbsp dijon mustard
1/2 tsp ground black pepper
1/4 tsp salt
2 tbsp olive oil (optional, depending on how ripe your avocado is)

1. Start by preparing your dipping sauces. In a small blender or food processor place the avocado, lime juice, garlic, mustard, pepper and salt. Blend until smooth and creamy. If the sauce is a little bit too thick, add a small amount of oil at a time until it becomes your preferred consistency (I didn't need to add any but it will be up to personal preference). Scoop the dip into a serving bowl and set aside.
2. In a small pot over a low heat, melt the butter and add the garlic and parsley. Once butter has melted, remove from heat and add lemon juice. Mix well to combine. Pour into a small serving bowl, and set aside.
3. To prepare the fish place coconut flour, salt, pepper, garlic powder and lemon zest (if using) onto a large plate. Use a fork to blend the ingredients until well combined.  In a large frying pan, over a medium heat, heat 1 tbsp of the coconut oil. Take each piece of the fish that you have cut into chunks and toss it in the coconut flour mixture. Place into the hot pan. Repeat until half the fish is in the pan. Cook on one side until golden then flip and cook the other side until the fish is cooked through. Remove the fish from the pan and repeat the process with the other half of the fish pieces. You can do them all at one time, but I find they cook better if you don't overcrowd the pan. Place all the fish pieces on a large serving plate.
4. To cook the prawns, either cook on the BBQ on a medium heat for about 2-3 minutes each side, or grill on the stovetop if you don't want to use the BBQ.
5. Serve the meal with blanched green vegetables (we had asparagus and broccoli) and a fresh green salad (we used lettuce, tomato, cucumber and capsicum).