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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.

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  • SERVES: 2



      • 12 mackerel or sardines, sliced on the angle
      • 3 lobsters, cut in half
      • blue swimmer crabs
      • 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


      • 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


  • 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.


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