Grilled seafood salad


Preparation info

  • Feeds


    • Difficulty


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


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