Grilled Red Snapper and Prawns

Presented by Chef Kendric

Ingredients:

For the Red Snapper and Prawns:

2 red snapper fillets

12 large prawns, peeled and deveined

2 tbsp olive oil

2 tbsp lemon juice

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

Salt and pepper to taste

For the Salad:

Mixed greens (arugula, spinach, lettuce, etc.)

1 cucumber, sliced

1/2 red onion, thinly sliced

Cherry tomatoes, halved

2 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

For the Dressing (optional):

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp honey

1 tbsp lemon juice

1 tsp garlic powder

Salt and pepper to taste

Instructions:

Preparing the Red Snapper and Prawns:

1. Marinate the Seafood:

• In a large bowl, mix olive oil, lemon juice, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

• Add the red snapper fillets and prawns to the bowl, ensuring they are well-coated with the marinade.

• Cover and refrigerate for at least 30 minutes.

2. Grill the Seafood:

• Preheat your grill to medium-high heat.

• Grill the red snapper fillets for about 4-5 minutes per side or until fully cooked and easily flaked with a fork.

• Grill the prawns for about 2-3 minutes per side or until they are opaque and cooked through.

Preparing the Salad:

3. Assemble the Salad:

• In a large salad bowl, combine mixed greens, cucumber, red onion, and cherry tomatoes.

• Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine.

Preparing the Dressing (optional):

4. Make the Dressing:

• In a small bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, salt, and pepper until smooth.

5. Plate the Dish:

• Place a portion of the salad on each plate.

• Add a grilled red snapper fillet and 3-4 grilled prawns on top of the salad.

• Drizzle with the prepared dressing if desired.