Entree: Aruba – Central Culinary Region – Aruban Seafood Platter (Assorted locally caught grilled and fried seafood served with Caribbean-style sauces and sides typical of Aruba)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 red snapper fillets, approx. 8 oz (225 g) each
- 1 lb (454 g) large shrimp, peeled and deveined
- 8 oz (225 g) calamari rings
- 8 oz (225 g) mussels, cleaned and debearded
- 1 small lobster tail, approx. 8 oz (225 g) (optional)
- 1/4 cup (60 ml) olive oil for marinades
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) black pepper, divided
- 1 cup (120 g) all-purpose flour for dredging
- 1/2 cup (65 g) yellow cornmeal (for a light fry crust)
- 1 cup (240 ml) buttermilk (or milk with 1 tbsp (15 ml) vinegar)
- Vegetable oil for frying, about 2 cups (480 ml)
- 2 cups (380 g) long-grain white rice
- 1 can (13.5 fl oz (400 ml)) coconut milk
- 1 1/4 cups (300 ml) water (for rice)
- 2 ripe plantains, peeled and sliced diagonally
- 2 tbsp (30 ml) butter
- 1/2 small red onion, thinly sliced
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) plain yogurt
- 1 tbsp (15 ml) Dijon mustard
- 1/4 cup (60 ml) chopped fresh parsley or extra cilantro for garnish

Show original ingredient measurements

- 2 red snapper fillets, approx. 8 oz (225 g) each
- 1 lb (454 g) large shrimp, peeled and deveined
- 8 oz (225 g) calamari rings
- 8 oz (225 g) mussels, cleaned and debearded
- 1 small lobster tail, approx. 8 oz (225 g) (optional)
- 1/4 cup (60 ml) olive oil for marinades
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) black pepper, divided
- 1 cup (120 g) all-purpose flour for dredging
- 1/2 cup (65 g) yellow cornmeal (for a light fry crust)
- 1 cup (240 ml) buttermilk (or milk with 1 tbsp vinegar)
- Vegetable oil for frying, about 2 cups (480 ml)
- 2 cups (380 g) long-grain white rice
- 1 can (13.5 fl oz / 400 ml) coconut milk
- 1 1/4 cups (300 ml) water (for rice)
- 2 ripe plantains, peeled and sliced diagonally
- 2 tbsp (30 ml) butter
- 1/2 small red onion, thinly sliced
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) plain yogurt
- 1 tbsp (15 ml) Dijon mustard
- 1/4 cup (60 ml) chopped fresh parsley or extra cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare marinades and sauces: whisk olive oil, lime juice, 1 minced garlic clove, cilantro, cumin, paprika, 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. Reserve 2 tbsp (30 ml) for brushing grilled fish. Make tartar-style sauce by combining mayonnaise, yogurt, Dijon, thinly sliced red onion, a pinch of salt and pepper; chill.
2. Marinate seafood: in a bowl, toss snapper fillets and shrimp with most of the marinade (reserve shrimp separately if using skewers) for 15–20 minutes. Keep calamari rings and mussels separate.
3. Coconut rice: rinse rice, then combine rice, coconut milk, water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff and keep warm.
4. Fried plantains: heat 1 tbsp (15 ml) butter in a skillet over medium heat. Add plantain slices and sauté until golden and caramelized, 3–4 minutes per side. Transfer to paper towel and season lightly with salt.
5. Fry calamari: whisk buttermilk in a shallow bowl. In another shallow bowl combine flour, cornmeal and 1/2 tsp (2.5 ml) salt. Dip calamari rings in buttermilk then dredge in flour mixture. Heat vegetable oil to 350°F (175°C) and fry calamari in batches until crisp and golden, 1–2 minutes. Drain on paper towels.
6. Steam mussels: place mussels in a covered pot with 1/2 cup (120 ml) water and 1 clove garlic; steam 4–6 minutes until shells open. Discard any that do not open.
7. Grill seafood: preheat grill to medium-high. Brush snapper fillets and lobster tail (if using) with reserved marinade. Grill snapper 3–4 minutes per side until opaque and flakey; grill shrimp 2–3 minutes per side until pink and cooked through; split lobster tail shell side down and grill 4–6 minutes brushing with butter until opaque.
8. Plate platter: arrange coconut rice, grilled snapper, shrimp, lobster tail (optional), fried calamari and steamed mussels on a large serving board or platter. Add fried plantains and a bowl of tartar-style sauce and extra lime wedges.
9. Finish with chopped parsley or cilantro, a drizzle of olive oil, and serve immediately so each component is hot and fresh.

1. Prepare marinades and sauces: whisk olive oil, lime juice, 1 minced garlic clove, cilantro, cumin, paprika, 1/2 tsp salt and 1/4 tsp pepper. Reserve 2 tbsp for brushing grilled fish. Make tartar-style sauce by combining mayonnaise, yogurt, Dijon, thinly sliced red onion, a pinch of salt and pepper; chill.
2. Marinate seafood: in a bowl, toss snapper fillets and shrimp with most of the marinade (reserve shrimp separately if using skewers) for 15–20 minutes. Keep calamari rings and mussels separate.
3. Coconut rice: rinse rice, then combine rice, coconut milk, water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff and keep warm.
4. Fried plantains: heat 1 tbsp butter in a skillet over medium heat. Add plantain slices and sauté until golden and caramelized, 3–4 minutes per side. Transfer to paper towel and season lightly with salt.
5. Fry calamari: whisk buttermilk in a shallow bowl. In another shallow bowl combine flour, cornmeal and 1/2 tsp salt. Dip calamari rings in buttermilk then dredge in flour mixture. Heat vegetable oil to 350°F (175°C) and fry calamari in batches until crisp and golden, 1–2 minutes. Drain on paper towels.
6. Steam mussels: place mussels in a covered pot with 1/2 cup (120 ml) water and 1 clove garlic; steam 4–6 minutes until shells open. Discard any that do not open.
7. Grill seafood: preheat grill to medium-high. Brush snapper fillets and lobster tail (if using) with reserved marinade. Grill snapper 3–4 minutes per side until opaque and flakey; grill shrimp 2–3 minutes per side until pink and cooked through; split lobster tail shell side down and grill 4–6 minutes brushing with butter until opaque.
8. Plate platter: arrange coconut rice, grilled snapper, shrimp, lobster tail (optional), fried calamari and steamed mussels on a large serving board or platter. Add fried plantains and a bowl of tartar-style sauce and extra lime wedges.
9. Finish with chopped parsley or cilantro, a drizzle of olive oil, and serve immediately so each component is hot and fresh.