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Seafood entree with red pepper vinaigrette

  • 6-8
Seafood entree with red pepper vinaigrette


  • Vinaigrette
  • 2 large red peppers
  • 1 small clove garlic
  • 1 teaspoon prepared mustard
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • salt, pepper and lemon juice
  • Salad
  • mixed greens for 6-8
  • seafood for 6-8 (about 75 grams seafood per person)


  1. Vinaigrette
  2. Grill the peppers under high heat until well blistered and blackened. Place in a bag and leave until cold. Peel away the charred skin, then core and remove all the seeds.
  3. Puree the peppers in a food processor. Add the garlic, mustard, oil and vinegar and process until well blended.
  4. Sieve to form a smooth dressing. Season with salt, pepper and lemon juice.
  5. Salad
  6. Arrange the salad greens and seafood on a plate. Dress with the vinaigrette just before serving. Serve with warm bread rolls.

Cooks Tips

- You can use any combination of seafood for this recipe - mussels, prawns, crab meat, cooked white fish, scallops, smoked salmon.

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