Spicy Cajun Delight

(serves 4)

This is one to do on the barbecue in the summer months, served with rice
or potato salad and coleslaw.

500g squid, cut into tubes or rings
500g uncooked prawns (king prawns are nice!)
500g large flaked white fish fillets, boned (eg snapper, mulloway or
trevally)
Large pinch of garlic salt
1 teaspoon of celery salt (optional)
1 teaspoon paprika
1/4 teaspoon of mustard powder
11/2 teaspoons of ground cumin
1/2 teaspoon of dried thyme
2 tablespoons of olive oil

There are a number of ways the seafood in this recipe, based on one from
the Fishermans Basket shop, can be prepared. The squid can be cut into
thin rings, or into 'slabs' (say, about 3cm x 5cm) by first cutting its
tubes in half. If preparing as slabs, score the inside surface of the
squid with shallow diagonal slashes. The prawns can be peeled and
de-veined and left with their heads and tails on, or fully prepared - kids
often prefer the latter. Prepare the prawns and squid as above and cut
the fish fillets into small slabs, say, 5cm long. Place the three into a
large bowl along with the olive oil and mix well. While you are heating
up the barbecue, place the seafood in a single layer in a large meat tray,
or similar. Mix the garlic salt, celery salt, paprika, mustard powder,
cumin and thyme together in a large wide-holed salt or herb shaker, or in
a small bowl. Sprinkle half the seasoning mix over the seafood and turn
the latter over. Sprinkle the remainder over the seafood. Simply barbecue
the seafood until tender and serve.

Jenn in Middle Missouri




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