Seafood, fennel, and lime salad
Indulge in a zesty seafood salad featuring fresh fennel and a burst of citrus from lime. A refreshing culinary experience that tantalizes your taste buds.
Ingredients:
- 2 small fennel bulbs
- 1/2 red onion, very thinly sliced
- Grated zest and juice of 1 lime
- 2 cloves garlic, crushed
- 2 tablespoons chopped dill
- 2 tablespoons chopped flat-leaf parsley
- 1 mild chile, seeded and finely chopped
- 4 tablespoons olive oil
- 8 tiger prawns
- 340g cleaned baby squid
- 1 tablespoon sumac
- 2 tablespoons chopped cilantro
- Coarse sea salt
- Pomegranate seeds for garnish (optional)
Instructions:
- Cut off the ends of the fennel bulbs and thinly slice them horizontally with a mandoline if possible. Combine the sliced fennel and red onion in a large bowl with lime zest and juice, garlic, dill, parsley, chili, 2 tablespoons of olive oil, and 1/2 teaspoon of salt. Set the bowl aside for later.
- To prepare the prawns, remove the shells from the bodies while keeping the tail end of the shell intact. Make a small incision along the back of each prawn and use a small knife to remove the dark vein.
- Heat a heavy cast-iron pan, preferably a ridged grill pan, over high heat for a few minutes until very hot. In the meantime, toss the prawns and squid with the remaining 2 tablespoons of oil and a pinch of salt. Grill them in small batches, flipping them over after 1 minute and cooking until just done (about 1 more minute for the squid and 2 to 3 minutes for the prawns). Transfer the seafood to a cutting board and slice the squid into thick rounds. Leave the prawns whole or halve them.
- Combine the grilled seafood with the fennel salad and mix well. You can either serve the salad immediately or refrigerate it for up to 1 day. Before serving, add the sumac and cilantro, taste and adjust the seasoning as needed. If you have pomegranate seeds, they make a beautiful topping.
Summary:
- Calories: 1025 kcal
- Fat: 61 g
- Protein: 67 g
- Carbs: 59 g
- Potassium: 2841 mg
- Magnesium: 218 mg