The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Mexican poached seafood salad

You'll need

  Salad 2½ cups fish stock 500 gm blue-eye trevalla, cut into 2.5cm pieces 500 gm ocean trout, skinned, pin-boned and cut into 2.5cm pieces 750 gm green prawns, peeled and cleaned, leaving tails intact 600 gm squid, cleaned, tentacles reserved, and cut into 1cm-wide rings ¼ cup lime juice, plus lime wedges, to serve 2 Lebanese cucumbers, peeled, seeded and cut on the diagonal 1 Spanish onion, halved and thinly sliced 2 large mangoes (about 1kg), peeled, seeded and cut into 2cm pieces 2 tbsp torn oregano leaves To serve: olive oil   Sauce 2 large (500gm) vine-ripened tomatoes 2 small fresh birdseye chillies 4 cloves garlic, unpeeled ¼ tsp ground cumin


  • 01
  • Bring fish stock to a simmer in a large, deep frying pan, add blue-eye trevalla and ocean trout and cook over medium heat for 4 minutes or until just tender, then, using a slotted spoon, transfer fish to a large bowl. Repeat process, cooking prawns separately for 2 minutes, followed by squid and reserved tentacles for 1 minute, then add prawns and squid to fish in bowl. Discard all but ¼ cup fish stock. Add lime juice to cooked seafood in bowl, season to taste with sea salt and freshly ground black pepper, then toss gently to combine.
  • 02
  • For sauce, place tomatoes, chillies and garlic in a heavy-based frying pan and cook over low-medium heat, turning occasionally, for 5 minutes or until skins blister and blacken. Cool slightly, then peel skins from tomatoes, chillies and garlic. Cut tomatoes in quarters and chillies in half, remove seeds, then process vegetables, cumin, reserved fish stock and sea salt to taste in a food processor until smooth.
  • 03
  • Place combined remaining ingredients on a large platter, top with seafood, then drizzle sauce over seafood. Serve drizzled with olive oil and with lime wedges, if using.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.