Name: Grilled Aussie Seafood Delight: Succulent Snapper, Prawns and Squid with Tangy Homemade Aioli
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 4 large (600g) cleaned squid tubes; 32 medium green prawns, peeled, deveined (tails intact); 6 snapper fillets, cut into 5cm pieces (can use any firm white fish fillets)S; ¼ cup extra virgin olive oil, plus extra; 1 tablespoon lime juice; 2 garlic cloves, crushed; 2 tablespoons fresh flat-leaf parsley, chopped; 2 tablespoons fresh oregano, chopped; Sea Salt; Freshly ground black pepper; 2 egg yolks; ½ teaspoon salt; 1 tablespoon Dijon mustard; 1 cup vegetable oil; 1 tablespoon lemon juice; ½ teaspoon white sugar; 3 Lemons halved; 2 Limes, halved; Flat bread (store bought); Fresh oregano; Fresh flat leaf parsley; 1 Chili, finely sliced

There’s something undeniably special about grilling fresh seafood, especially when we’re talking about the Gold Coast’s rich offerings. Our coastline is a treasure trove of delicious sea produce, and today, we’re diving straight into its heart.

This guide presents a standout dish that beautifully marries snapper, prawns, and squid. Each element of this trio brings its distinct flavour and texture to the plate. If you’ve ever pondered over which prawns fare best on a BBQ or the art of grilling squid on a Weber, you’re in the right place.

The tangy homemade aioli that accompanies this dish isn’t just an afterthought—it’s a game changer. When paired with the seafood, it lends a creamy contrast that’s hard to resist. It’s dishes like these that capture the essence of Gold Coast grilling.

The right tools make a difference in the grilling game. Accessories like the Weber Ware Frying Pan can transform the grilling process. And let’s not overlook the importance of fresh herbs; they subtly enhance the seafood’s natural flavours.

So, whether you’re a seasoned griller or someone just venturing into the world of BBQ, this seafood recipe is bound to impress. Gather your ingredients, fire up that Weber, and let’s embark on a culinary journey right here on the Gold Coast. Happy grilling!

Grilled Aussie Seafood Delight: Succulent Snapper, Prawns and Squid with Tangy Homemade Aioli

Barbecued Seafood Feast with Homemade Aioli

Prep Time35 min
Cook Time15 min
Total Time50 min

Cuisine
- Australian
- Mediterranean
Cooking Method
- Barbecue
- Gas BBQ

Ingredients

Main

4 large (600g) cleaned squid tubes
32 medium green prawns, peeled, deveined (tails intact)
6 snapper fillets, cut into 5cm pieces (can use any firm white fish fillets)S
¼ cup extra virgin olive oil, plus extra
1 tablespoon lime juice
2 garlic cloves, crushed
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh oregano, chopped
Sea Salt
Freshly ground black pepper

Aioli

2 egg yolks
½ teaspoon salt
1 tablespoon Dijon mustard
1 cup vegetable oil
1 tablespoon lemon juice
½ teaspoon white sugar
3 Lemons halved
2 Limes, halved
Flat bread (store bought)
Fresh oregano
Fresh flat leaf parsley
1 Chili, finely sliced

Method

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.

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.

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.

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.

Grilled Aussie Seafood Delight: Succulent Snapper, Prawns and Squid with Tangy Homemade Aioli

Grilled Aussie Seafood Delight: Succulent Snapper, Prawns and Squid with Tangy Homemade Aioli

Ingredients

Method

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