Grilled seafood salad


Preparation info

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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A ridiculously easy dish for one so glamorous. Choose what leaps up at you at the fish shop - what is freshest and best - rather than slavishly following the recipe. This is brilliant served on top of a tangy, lemony tabbouleh salad (Salad).


  • 4 green tiger prawns
  • 4 thick slices sour dough or pide bread
  • 4 small fillets salmon
  • 4 small fillets tuna
  • 4 baby calamari tubes
  • 1 lemon, quartered


  • 1 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh parsley
  • ½ tsp paprika
  • sea salt and freshly ground black pepper
  • 2 tbsp lemon juice
  • 8 tbsp olive oil


Devein prawns by hooking out the dark intestinal tract with a fine bamboo skewer. Remove head and legs, and cut in half lengthwise, without cutting right through.

Mix coriander, parsley, paprika, salt, pepper, lemon juice and olive oil in a small bowl.

Heat grill, or use a lightly oiled casbiron skillet on top of the stove. Brush bread with a little of the dressing and grill on both sides. Brush salmon, tuna, prawns and calamari with the dressing and grill lightly on both sides. Arrange on top of the grilled bread on each plate, with a lemon wedge. Drizzle with remaining dressing and serve.