BBQ seafood with harissa and coconut citrus glaze

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.

• serves

  5-8

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 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

Harissa 

• 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 

Instructions

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.

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.