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    Griddled Seafood with Fennel and Orange Salad

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    Griddled Seafood with Fennel and Orange Salad

    Choose whatever seafood and fish you prefer – prawns or langoustines; salmon or tuna – for this quick supper.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • Dressing
    • 1 tbsp Lemon juice
    • 1 tbsp Orange juice
    • 1 tsp Dijon mustard
    • 2 tbsp Extra virgin olive oil
    • 2 Small fennel bulbs, root and top trimmed and finely sliced lengthways
    • 1 Orange, peeled and thickly sliced
    • 2 tbsp Small, unpitted black olives
    • 500g Salmon fillet or tuna steak, quartered
    • 16 Raw tiger prawns, peeled and butterflied
    • 2 tbsp Olive oil


    1. Whisk the lemon and orange juice, mustard and oil until thickened. Season with sea salt and pepper. Toss the fennel in the dressing with the orange slices and olives. Set aside.
    2. Heat a griddle pan. Toss all the fish and seafood in olive oil, season and heat on the griddle in batches for 2–3 minutes on each side, until just cooked through. Arrange the salad on plates with the seafood on top.

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