Grilled Seafood Salad with Thai Basil Salsa Verde
Grilled Seafood Salad with Thai Basil Salsa Verde
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Grilled Seafood Salad with Thai Basil Salsa Verde

Preparation
25 MIN
Cooking
8 MIN
Servings
4
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Ingredients

Salsa Verde

Seafood and Vegetables

Preparation

Salsa Verde

  1. In a food processor, purée all the ingredients. Set aside.

Seafood and Vegetables

  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. In a large bowl, combine the mussels, shrimp, calamari, oil, lime juice, fish sauce and turmeric, mixing well. Season with salt and pepper.
  3. Place the mussels directly on the grill. Close the lid and grill 3 to 5 minutes, or until all the mussels have opened. Discard the unopened ones. Place the mussels in a bowl and remove the shells, reserving a few for serving, if desired. Set aside.
  4. Grill the shrimp and calamari 2 to 3 minutes on each side or until they are cooked through and golden. On a work surface, cut the calamari into 1/2-inch (1 cm) rounds. Set aside.
  5. Place the fennel in a bowl. Oil lightly and season with salt and pepper.
  6. Arrange the seafood and vegetables on serving plates. Drizzle with the salsa verde and garnish with Thai basil leaves.

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