A lower-calorie way to make Seafood Platter
Seafood Platter — with grilled fish, prawns, oysters and fresh salads
A balanced cold-and-hot seafood platter uses grilled components, lemon and yogurt sauce instead of frying, about 480 calories per serving.
Dry the main ingredient thoroughly, cook wet and firm components separately, and use high heat only after the interior texture is under control. The finished seafood platter has clear browning and distinct textures with no greasy or watery layer.
What changes—and what stays
From fried seafood platters with chips and tartare often 800–1,200 kcal to 480 calories
Grill fish and prawns, keep oysters raw, and replace chips and mayonnaise with salads. Ocean brine, grill char, lemon, dill, capers and yogurt provide classic seafood-platter contrast.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Grill fish and prawns, keep oysters raw, and replace chips and mayonnaise with salads | Ocean brine, grill char, lemon, dill, capers and yogurt provide classic seafood-platter contrast. |
How the flavor stays
Ocean brine, grill char, lemon, dill, capers and yogurt provide classic seafood-platter contrast.
A cost rule that survives inflation
Seasonal fish, mussels and vegetable salads balance smaller portions of premium prawns and oysters.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1 kgfirm white fish
- 800 gprawns
- 24oysters
- 700 gmussels
- 1.2 kgpotatoes
- 900 gcabbage cucumber and tomato
- 400 gplain yogurt
- 5lemons
- 20 golive oil
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Clean and sort seafood
Scrub shellfish, shuck oysters, portion fish and dry all hot-cook items.
Look for: Seafood is cold, clean and separately arranged.
Step 2 · follow the visible cue
Cook potatoes and mussels
Steam potatoes and open mussels, straining liquor and chilling safely.
Look for: Mussels are open and potatoes intact.
Step 3 · follow the visible cue
Grill fish and prawns in batches
Use a thin oil coat and fierce heat, removing each item when just cooked.
Look for: Fish flakes moist and prawns are opaque.
Step 4 · follow the visible cue
Build hot and cold zones
Arrange hot seafood apart from oysters, salads, lemon and yogurt sauce.
Look for: Every component is distinct with no greasy bed.
Calories at the same serving size
216 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Seafood Platter within two hours and refrigerate sealed for up to three days. Reheat only what is needed.
Cool Seafood Platter within two hours and refrigerate sealed for up to three days. Reheat only what is needed.
Frequently asked questions
Can Seafood Platter be prepared a day ahead?
Yes. Keep crisp, fresh and starchy components separate until serving. Cool Seafood Platter within two hours and refrigerate sealed for up to three days. Reheat only what is needed.
What does the calorie figure for Seafood Platter include?
It covers one stated serving from the listed quantities only; extra sides are not included. Grill fish and prawns, keep oysters raw, and replace chips and mayonnaise with salads.
- firm white fish1 kg
- prawns800 g
- oysters24
- mussels700 g
CaloNote · mobile analysis example
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This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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