South of the Border
  |  First Published: April 2008

The warm vibrant flavours from ‘South of the Border’ are both distinctive, unique and a wonderful partner to all types of seafood. This month, we are going to make Seafood Brochettes served on a bed of Mexican Rice. This will make a mega hit of delicious flavours for you and your family or friends.

Scallops, prawns, fish pieces, calamari and baby octopus can all be used on your brochettes – just mix up your favourite seafood flavours. The following quantities will make about eight brochettes and I would recommend at least a couple of brochettes each because they are definitely more-ish.

Seafood Brochettes

500gs mixed seafood

2 limes, juiced

1 tablespoon olive oil

1 clove garlic, finely grated

1 tablespoon softened butter

1-2 red chillies, finely chopped

A small handful of chopped coriander leaves


(1) Prepare the seafood:

Peel and de-vein the prawns, leaving the tail on if you prefer. Remove any bones from the fish pieces. Wash the scallops and pat them dry with some paper towel. Clean the baby octopus; removing the beak, wash and pat dry. Clean the calamari and cut the tubes into half crossways so that you can weave the calamari pieces onto the skewers (I love calamari tentacles, both for the flavour and the texture so I like to add the tentacles to the seafood mix as well).

(2) Make the marinade for the seafood:

Simply add the limejuice, olive oil and garlic to a large glass bowl and mix thoroughly. Add a little salt and pepper at this stage if you like.

Pop the prepared seafood into the bowl and stir well to coat with the marinade. Cover the bowl and allow the seafood to marinate in the refrigerator for at least an hour.

(3) Preheat your grill to medium high.

(4) Remove the seafood from the marinade and thread, in random order, onto the skewers. Place the skewers onto the rack of a grill and cook, turning occasionally, for about five minutes or until the seafood is tender.

(5) Spread a bed of the Mexican Rice (recipe follows) onto a serving platter and place the cooked Seafood Brochettes on the top of the rice.

(6) Blend the softened butter and the chillies together. Place a generous portion of the chilli butter on top of each Seafood Brochettes and sprinkle with the chopped coriander leaves. Serve at once.

Mexican Rice

1 cup long grain rice

2 cloves garlic, finely grated

3 tablespoons olive oil

2 shallots, finely sliced

1 tomato, finely chopped

2 tablespoons chopped coriander leaves

1 teaspoon cumin

2 cups vegetable stock or water


(1) Heat the oil in a large frypan and add the garlic and the rice. Stir thoroughly. Add the rest of the ingredients to the pan and stir well.

(2) Cover the pan and allow to cook over a low heat for about twenty minutes or until the rice is tender and all the liquid has been absorbed. Season to taste with salt and pepper.

The seafood used in this recipe was supplied by Princess Charlotte Seafood – ph. (07) 3256 9175, and is available at the Rocklea Markets, the Powerhouse Markets at New Farm and the Blackwood Street Markets at Mitchelton.

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