Kaikoura Fresh Seafood Platter

A vibrant and hearty platter showcasing the best of Kaikoura’s coastal bounty. This dish features perfectly grilled white fish fillets, juicy green-lipped mussels, tender prawns, and sweet scallops, all paired with a fresh garden salad, creamy seafood chowder, and crusty buttered multigrain bread. It is a celebration of ocean-fresh flavors and simple, rustic dining.

Why You’ll Love This Recipe

The Kaikoura fresh seafood platter offers a true taste of New Zealand’s coastal cuisine, combining a variety of textures and flavors on one generous plate. From the smoky, grilled fish to the rich, creamy chowder, every element complements the next. This recipe is ideal for seafood lovers looking for a wholesome, satisfying meal that is both elegant and approachable. It also provides an excellent opportunity to highlight high-quality, fresh seafood.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 fillets fresh white fish (snapper or cod)
6 green-lipped mussels, cleaned
6 large prawns
6 fresh scallops
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning
1 teaspoon garlic butter
1 cup mixed salad greens
1/2 cup shredded carrots
1/2 cup sliced bell peppers
1/4 cup red onion, thinly sliced
1 lemon, cut into wedges
Fresh parsley for garnish
2 slices multigrain bread, buttered

For the seafood chowder:
1 tablespoon butter
1/2 onion, chopped
1 clove garlic, minced
1 cup chopped clams or mussels
1 cup milk
1 teaspoon cornstarch (optional, for thickening)
Salt and pepper to taste

Directions

1. Season the fish fillets with lemon pepper seasoning and brush lightly with olive oil.
2. Heat a grill pan over medium heat and cook the fish fillets for about 3-4 minutes per side, until cooked through. Set aside.
3. In the same pan, add the garlic butter and sauté the mussels, prawns, and scallops for 4-5 minutes until they are just cooked and lightly golden.
4. For the chowder, melt the butter in a small saucepan over medium heat. Sauté the onion and garlic until softened. Add the clams or mussels and cook for 2 minutes.
5. Pour in the milk and bring to a gentle simmer. If desired, thicken with the cornstarch slurry and cook for 1-2 minutes until slightly thickened. Season with salt and pepper.
6. Arrange the seafood and salad ingredients on a large serving platter. Add lemon wedges and garnish with fresh parsley.
7. Serve immediately with the hot chowder and buttered bread.

Servings and timing

This recipe yields 2 servings.
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Calories: approximately 520 kcal per serving

Variations

• Substitute salmon or tarakihi for the snapper or cod.
• Add grilled squid or crayfish for even more variety.
• Use coconut milk in place of regular milk in the chowder for a dairy-free alternative.
• Include roasted kumara (sweet potato) wedges as an additional side.
• Drizzle the salad with a simple lemon vinaigrette for extra brightness.

Storage/reheating

This seafood platter is best enjoyed fresh.
If you have leftovers, store components separately in airtight containers in the refrigerator for up to 1 day. Reheat seafood gently in a skillet over low heat or in the oven at 300°F (150°C) until just warmed through to avoid overcooking. Chowder can be reheated on the stovetop over low heat, stirring frequently.

FAQs

Can I prepare parts of the platter in advance?

Yes, you can prep the salad and chowder ahead, but cook the seafood just before serving for best texture and flavor.

What type of fish works best for this platter?

Firm white fish such as snapper, cod, tarakihi, or grouper are excellent choices.

Can I bake the seafood instead of grilling it?

Yes, you can bake the fish fillets and shellfish at 375°F (190°C) until just cooked through.

Is there a gluten-free option?

Yes, use gluten-free bread or omit the bread altogether. Ensure any seasonings or sauces are gluten-free.

Can I use frozen seafood?

Yes, but be sure to thaw it thoroughly and pat dry before cooking to achieve a good sear.

How do I prevent the seafood from becoming rubbery?

Cook over medium heat and avoid overcooking; seafood cooks quickly and should be removed from heat as soon as it is opaque and firm.

What sides pair well with this platter?

Steamed new potatoes, roasted vegetables, or a simple citrus-dressed salad are good accompaniments.

Can I make a larger platter for a crowd?

Yes, simply scale up the ingredients proportionally to suit the number of servings needed.

How thick should the chowder be?

It should be creamy and slightly thickened, but not overly heavy. Adjust thickness with more or less cornstarch as desired.

What wine pairs well with this dish?

A crisp Sauvignon Blanc or Chardonnay complements the seafood beautifully.

Conclusion

The Kaikoura fresh seafood platter is a delightful way to enjoy a variety of seafood in one meal, highlighting the natural flavors of the ocean with simple preparation and fresh accompaniments. This dish brings the taste of coastal New Zealand to your table, making it perfect for special occasions or whenever you want to treat yourself to a wholesome, elegant seafood feast.

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