To prepare the squid tubes, cut each tube in half lengthways. Make scorings on the inside of the flesh on an angle. Cut into 3cm pieces. In a large glass or ceramic bowl, combine the squid, prawns, and snapper.
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Peeling and De-Veining Prawns (Tails Left On)
In a separate bowl combine the olive oil, lime juice, garlic, parsley, and oregano. Season the marinade with salt and pepper. Add the marinade to the seafood, toss to evenly coat and set aside for 15 minutes.
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Chopping Parsley
To make the aioli, place the egg yolks, salt flakes, and Dijon mustard into a bowl or food processor. Start whisking/ turn on food processor on low to blend together. While whisking/blending, add the oil in a slow, gentle stream until fully combined. The aioli should gradually thicken. Stir in the lemon juice and add the sugar to taste. Set aside until required.
Prepare the barbecue for direct cooking over medium-high heat (210°C to 250°C) with a hotplate or Weber Ware Frying Pan.
Lightly oil the hotplate or frying pan. Place the fish on the hotplate or frying pan and cook over direct medium-high heat, with the lid closed, for 3 to 4 minutes per side, or until just cooked through. If you wish to grill the lemon and limes, place the cut sides down on the cooking grill and cook for 3 to 4 minutes. Cook the squid and prawns directly on the cooking grill for 2 to 3 minutes, flipping halfway, or until the squid is cooked through and the prawns have changed colour.
Lightly oil the hotplate or frying pan. Place the fish on the hotplate or frying pan and cook over medium-high heat, with the lid closed, for 3 to 4 minutes per side, or until just cooked through. If you wish to grill the lemon and limes, place the cut sides down on the cooking grill and cook for 3 to 4 minutes. Cook the squid and prawns directly on the cooking grill for 2 to 3 minutes, flipping halfway, or until the squid is cooked through and the prawns have changed colour.
Toast the flatbread on the cooking grill for 1 minute per side.
Arrange the seafood on a serving platter. Garnish with lemon and lime halves, oregano, parsley, and chilli slices. Serve with the aioli and toasted flatbread.
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