Grilled Seafood with Lemon and Herb Dressing with Jason's Hill Sauvignon Blanc

Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes

Ingredients for the Seafood:

• 400 g prawns, peeled and deveined
• 300 g calamari rings
• 300 g firm white fish fillets (like hake, kingklip, or cob), cut into chunks
• 250 g mussels, cleaned and de-bearded
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Ingredients for the Lemon & Herb Dressing:

• ½ cup olive oil
• Juice and zest of 1 large lemon
• 2 cloves garlic, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 1 tbsp fresh basil or thyme leaves, chopped
• 1 tsp Dijon mustard
• 1 tsp honey (optional, for balance)
• Salt and pepper to taste

Prepare the Dressing:

• In a small bowl, whisk together olive oil, lemon juice, zest, garlic, mustard, honey, and chopped herbs. Season with salt and pepper. Taste and adjust — you want a bright, zesty balance of citrus and herbs.

Marinate the Seafood:

• Place all the seafood in a large bowl. Drizzle with half of the lemon & herb dressing, toss gently to coat, and let it marinate for 10–15 minutes in the fridge.

Preheat the Grill:

• Heat your gas grill or braai to medium-high. Lightly oil the grill grate to prevent sticking.

Grill the Seafood:

• Start with the fish and prawns, grilling for 2–3 minutes per side, until just cooked and lightly charred.
• Add the calamari and mussels — cook until the calamari is opaque and the mussels open up (discard any that don’t).
• Avoid overcooking — seafood should be tender and juicy.

Serve:

• Arrange the grilled seafood on a large platter. Drizzle the remaining lemon and herb dressing over the top. Garnish with fresh herbs and lemon wedges.

Optional Extras:

• Serve with crusty bread, a green salad, or roasted baby potatoes for a complete meal.