• • • 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

• 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.

First Name

Email Address