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.
- 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
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.