The Bounty of the Sea

Seafood Medley!

Seafood is best when it is simply prepared, especially if you have a reliable fishmonger or marketplace to get the freshest ingredients! A great local place to shop at is Diana's Seafood right on Lawrence Ave., near Warden. Stop by and check out the great selection they have and the staff are so helpful when you need some advice on what to get. This recipe is open to any seafood or shellfish you enjoy. I prefer using shrimp and squid for this recipe, but you may like to use it with salmon, mussels, or clams - there is plenty of fish (or shellfish) in the sea to try!

Ingredients For Sauce Antiboise

1/2 Cup Extra Virgin Olive Oil
1 Shallot, finely diced
1/2 Garlic Clove, crushed
6 Basil Leaves, cut into fine strips
12 Coriander Leaves, cut into fine strips
2 Large Plum Tomatoes, seeded, diced small
10 Kalamata Olives, pitted and roughly chopped
Juice of 1/2 Lemon
Sea Salt & Pepper

Selection of your favourite seafood/shellfish items

1. In a skillet, gently warm the olive oil and add in the shallots and garlic. Heat for about 4-5 minutes, ensuring that the shallots and garlic don't change colour.
2. Add in the basil and coriander leaves allowing them to infuse for 1-2 minutes. Continue to gently warm with adding the tomatoes, and then the olives. Season with salt, pepper and add the lemon juice.
3. Remove from the heat.
4. Prep your seafood as required.
5. On your BBQ, grill up your seafood until cooked through. Avoid overcooking seafood, as it can dry out quickly, or some shellfish can become rubbery.
6. Remove from grill and place on a bed of lettuce, or quinoa and drizzle the tomato dressing over the seafood.
7. Enjoy!