WALLET-FRIENDLY SEAFOOD, ITALIAN STYLE: Healthy indulgence, prep ahead, easy, portable

Stand-out Italian Mixed Seafood Salad, worthy of a an upmarket deli

first posted 2018; updated 5/23

Italian Seafood Salad with Avocado & Grapefruit
 

This is a gorgeous Italian-style seafood salad - garlicky, lemony, wine-scented and with a flash of heat.  67 adds the creaminess of avocado and tang of grapefruit for a new and blissful dimension.   

If there's the budget - and the time - one could start from scratch with a selection of fresh seafood but it will cost you, in money and time.  

67 recommends wallet-friendly frozen Seafood: 350 gm Premium Slection from Iceland £5 OR 200 gm from M&S £4.30 (or if on offer, £12 for 3) OR Sainsbury's £3.50 (untested).    

They are a good mix of squid rings, mussels and prawns but if you want a wider selection; add defrosted frozen scallops and/or cubes of cooked white firm-fleshed fish.    

The flavours of this dish are impressive but it needs to be started the day before you plan to serve it.  The shellfish is marinaded overnight or up to 24 hours. Avocado and grapefruit is added at the last minute. The dish keeps well in the fridge three days; it's perfect  for a portable lunch.

Cost: min £8'ish, depending on choiceswhole foods 
Feeds: a small group, in a buffet

Ingred:
   475gm/16oz cooked mixed shellfish (see * above)
   
   1/4 cup good olive oil
   1 tsp oregano
   1/4 tsp chilli flakes
   
   2 cloves garlic, grated
   1 1/2 tomatoes (no seeds or pulp), in small dice
   2 tbsp white wine vinegar   
   1/4 - 1/2 glass white wine
   zest half a lemon
   2 tbsp lemon juice
   2 stalks celery, cleaned, peeled and thinly sliced
   1/2 packet parsley leaves, rinsed and chopped coarsley

   1 small avocado
    juice half a lemon
   1/2 grapefruit, in segments

   lettuce leaves of choice(opt)

Method:

1. Defrost shellfish on the morning of the day of preparation; rinse & drain; place in a glass bowl that will hold the fish comfortably 
2. Heat a small saucepan over med heat; add olive oil; heat through.  
3. Add oregano and chilli flakes (the oil will sizzle); cook 1 min
4. Add diced tomato and garlic; cook 2 mins
5. Add lemon zest, lemon juice, white wine vinegar and white wine; cook 1 min. Remove from heat
6. Add thinly sliced celery and parsley; stir to combine
7. Pour over shellfish; cover tightly with clingfilm; refrigerate
8. Just before serving: peel and stone avocado; dice in sizes similar to the shellfish; sprinkle with lemon juice; add pepper and salt
9. Segment grapefruit (see Orange and Berry Plate); dry grapefruit on a paper towel -- you're looking for the bitter-sweetness of grapefruit without allowing the juice to dilute the marinade; chop into pieces similar to mussels
10. Mix the shellfish, avocado and grapefruit together with some of the marinade.
11. Serve at room temperature with plenty of parsley leaves decorating the outer edges or on a bed of shredded lettuce
12. If transporting to a picnic, line a plastic storage box with tight fitting lid with cling film, pour in shellfish and marinade; place a layer of cling film over the top of the container before covering it.  

                                                                                        

Comments:

'This is almost exactly like the glorious seafood salad I very occasionally buy from my favourite Italian deli...but at under half the price.  I make it go further by serving on lettuce, in small portions.' Retired writer

                  More fish on NavBar:RecipesI 

 Please make a Comment in the box below 

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.