Instructions

• Prep Fish: For crispy-skinned fish, pat the skin dry with paper towel. If time permits, place the fish on a plate or tray, skin side up, and refrigerate for 1–24 hours to dehydrate the skin and help it crisp more easily.
• Prep Mayo: To make the lemony, garlicky mayo, place the egg yolks, salt flakes, and Dijon mustard into a tall jug with a stick blender. Start blending on low, then slowly add the oil in a gentle stream until fully combined. The mayo should emulsify. Continue adding the remaining oil gradually, blitzing as you go, or transfer to a mixing bowl and whisk instead. Stir in the garlic and lemon juice. Taste and adjust as needed. The garlic flavour will intensify as it sits. Set aside or refrigerate until required.
• Prep Squid: Cut each squid tube in half lengthways. Open it out, pat dry with paper towel, and score the inside flesh in a crisscross pattern. Cut into 2 cm-wide strips. Add to a large dish and coat with the marinade.
• Prep Prawns: If desired, skewer the prawns to make them easier to flip and handle on the barbecue.
• Prep Marinade: In a separate bowl, combine the olive oil, lime juice, garlic, parsley, oregano, salt, pepper, and chilli (if using). Add the fish fillets, prawn skewers, and squid to a tray, coat with the marinade, and set aside while you preheat the barbecue.
  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.
• Preheat: Prepare the barbecue for cooking using direct medium-high heat (230°C-260°C) with a Deluxe Grilling Pan (perforated grilling pan), and preheat as directed.
  See below for information on premium gas barbecue set up methods.
  Preheat: Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) with a Deluxe Grilling Pan (perforated grilling pan), and preheat as directed.
  See below for information on Weber Q settings and set up methods.
  Preheat: Prepare the charcoal barbecue for cooking using direct medium-high heat (230°C-260°C) with a Deluxe Grilling Pan (perforated grilling pan).
  See below for information on how to set up a Weber Kettle.
  Preheat: Prepare your barbecue for cooking using direct medium-high heat (230°C-260°C) with a Deluxe Grilling Pan (perforated grilling pan).
  See below for information on electric barbecue settings and set up methods.
  Preheat: Prepare your barbecue for cooking using direct medium-high heat (230°C-260°C) with a deluxe grilling pan (perforated grilling pan).
  See below for information on pellet barbecue settings and set up methods.
• Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof brush and adjust the settings as needed for direct medium-high heat. Place the fish fillets skin side down on the cooking grill. Close the lid and cook for 3–4 minutes, or until the skin has caramelised grill marks.
  Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof brush and adjust the settings as needed for direct medium-high heat. Place the fish fillets skin side down on the cooking grill. Close the lid and cook for 3–4 minutes, or until the skin has caramelised grill marks.
  Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof brush. Place the fish fillets skin side down on the cooking grill (over the fire) over direct medium-high heat and grill them, with the lid closed, for 3-4 minutes or until the skin has caramelised grill marks.
  Grill: Once the barbecue has preheated, brush the cooking grills clean with a heatproof brush and adjust the settings as needed for direct medium-high heat. Place the fish fillets skin side down on the cooking grill. Close the lid and cook for 3–4 minutes, or until the skin has caramelised grill marks.
  Grill: Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a heatproof brush. Place the fish fillets skin side down on the cooking grill over direct medium-high heat and grill them, with the lid closed, for 3-4 minutes or until the skin has caramelised grill marks.
• Just before flipping the fish, add the squid to the grill pan in a single layer (you may need to cook it in batches, depending on the size of your pan). Cook for 4 minutes, flipping once halfway through.
  At the same time, place the prawn skewers and lemon and lime halves (cut side down) on the cooking grill. Cook for 4 minutes, turning once, or until the prawns are opaque and cooked through and the citrus is caramelised.
  The fish fillets will only need 2–3 minutes on the flesh side, or until cooked to your liking.
• Plate: Remove all the seafood and citrus from the barbecue and arrange on a serving platter.
• Toast Flatbread: Toast the flatbreads on the cooking grill for 1 minute per side, or until lightly golden on both sides.
• Garnish: Scatter the parsley and sliced chilli over the seafood and serve immediately with the toasted flatbreads and garlicky, lemony mayo.