• Is it any wonder that our island nation is the place to be for sensational shellfish and seafood? (Bondi Harvest)

When a bounty of seafood is this fresh, the best way to enjoy it is to barbecue it! Guy brings out, punchy flavours with a simple harissa and coconut glaze. 






Skill level

Average: 5 (2 votes)


  • 12 mackerel or sardines, sliced on the angle
  • 3 lobsters, cut in half
  • 4 blue swimmer crabs 
  • 4 slipper lobsters, cut in half  
  • ½ cup lemon juice 
  • 1 cup orange juice 
  • 1 cup coconut water
  • 1 cup olive oil 
  • lime cheeks and fresh parsley, to serve



  • 1 red capcicum 
  • 3 red chili 
  • 3 cloves garlic 
  • 1 red onion 
  • 1 tsp coriander seeds 
  • 1 tsp caraway seeds 
  • 1 tsp cumin seeds 
  • 2 tsp olive oil 
  • 1 lemon, juiced and rind peeled 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a clean spray bottle, mix citrus, coconut water and olive oil and shake well. 

Using a pastry brush bush seafood with harissa. 

Place seafood onto the grill and cook until coloured and tender, turning and spraying with citrus glaze every 5 minutes, until seafood is cooked to your liking.