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Grilled Crayfish Medallions

Recipe author: staff
Serves: 4 people
Prep time: 15 minutes
Cooking time: 8-10 minutes

Ingredients:

  • 2 crayfish tails (or 1–2 whole crayfish)
  • Olive oil
  • Fresh Italian parsley, finely chopped
  • 2–3 cloves garlic, minced
  • 1 red chilli, finely diced
  • Zest of 1 lemon
  • Murray River Salt, to taste
  • Lemon wedges

Method:

  1. Separate the crayfish tails from the body and clean thoroughly.
  2. Using a sharp knife or cleaver, slice the crayfish tails into medallions.
  3. Place the medallions into a large mixing bowl.
  4. Add olive oil, parsley, garlic, chilli, lemon zest, and Murray River Salt. Toss well to coat.
  5. Preheat a gas or charcoal barbecue to high heat (200–220°C).
  6. Place the crayfish head (for presentation) and medallions onto the grill. Spoon over any remaining marinade.
  7. Close the lid and grill for 4 minutes.
  8. Turn the crayfish over and cook for a further 3–4 minutes, or until just cooked through.
  9. Remove from the grill and transfer to a serving platter.
  10. Finish with a generous squeeze of fresh lemon and serve immediately.

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Shop the products:

MRS Tub - A 500g bulk tub of Murray River Salt naturally pink salt flakes, ideal for professional kitchens and frequent home cooking.

Murray River Salt Flake Tub (500g)

32 in stock

250g Home Chef Box Australia | Murray River Salt - Murray River Salt 250g Home Chef Box featuring premium pink salt flakes for daily kitchen seasoning and gourmet cooking.

250g Home Chef Box

200g Canister

200g Salt Flake Canister

36 in stock

MRS Flake Bundle

Murray River Salt Flake Bundle

15 in stock