BBQ seafood with harissa and coconut citrus glaze

When a bounty of Australias best seafood is this fresh, the best way to enjoy it is to fire up the good old Aussie barbecue! Guy brings out, punchy flavours with a simple harissa and coconut glaze.

SERVES: 2

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
  - 1lemon, 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.