Rate Our Recipe Below
[Total: 0 Average: 0]

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.

Print Friendly, PDF & Email
  • 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.


Hey Food Lover!

Gain access to our new weekly recipes straight to your inbox and join our exclusive Food Lovers Facebook Group! 

Go to Top