We laid down the beat with grilled calamari, shrimp and mussels marinated with a dash of fish sauce, a sprinkle of turmeric and a generous squeeze of lime. Topped with a zesty, herby salsa verde, crisp, thinly sliced fennel, tomato wedges and baby potatoes, it’ll carry you to a breezy beachside with every bite.
In a food processor, purée all the ingredients. Set aside.
Seafood and Vegetables
Preheat the grill, setting the burners to high. Oil the grate.
In a large bowl, combine the mussels, shrimp, calamari, oil, lime juice, fish sauce and turmeric, mixing well. Season with salt and pepper.
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.
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.
Place the fennel in a bowl. Oil lightly and season with salt and pepper.
Arrange the seafood and vegetables on serving plates. Drizzle with the salsa verde and garnish with Thai basil leaves.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.