Prep Time 20-25 mins // Cook Time 10-15 mins // Difficulty Medium // Servings 8 
Ingredients
4 large (600g) cleaned squid tubes
32 medium green prawns, peeled, de-veined (tails intact)
6 snapper fillets, cut into 5cm pieces (can use any firm white fish fillets)
1/4 cup extra virgin olive oil
1 tablespoon lime juice
2 garlic cloves, crushed
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh oregano, chopped
Pepper and salt, to taste
Homemade Aioli
2 egg yolks
1/2 teaspoon salt flakes
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon white sugar
1 cup vegetable oil
To serve
3 Lemons halved
2 Limes, halved
Flat bread
Fresh oregano
Flat-leaf parsley
1 Chili, finely sliced
Method
Step 1
To prepare the squid tubes, cut each tube in half lengthways. Make scorings on the inside of the flesh on an angle. Cut into 3cm pieces. In a large glass or ceramic bowl, combine the squid, prawns and snapper.
Step 2
In a separate bowl combine the olive oil, lime juice, garlic, parsley and oregano. Season the marinade with pepper. Add the marinade to the seafood, toss, and refrigerate for 15 minutes.
Step 3
To make the aioli, place the egg yolks, salt flakes and Dijon mustard into a bowl or food processor. Start whisking/ turn on food processor on low to blend together. While whisking/blending, add the oil in a slow gentle stream until fully combined. The aioli should gradually thicken. Stir in the lemon juice and add the sugar to taste. Set aside until required.
Step 4
Set your barbecue up with a hotplate on the left hand side and cooking grills on the right hand side (please refer to your handbook for further instructions).
Step 5
Preheat your barbecue on START/HIGH for 10 minutes (please refer to your handbook for further instructions).
Step 6
Once the barbecue is preheated lightly oil your hotplate and turn the left and centre burner control knobs to MEDIUM, leaving the right burner on HIGH (hotplate direct medium/ cooking grills direct high).
Step 7
On the hotplate cook the fish for 3 to 4 minutes per side or until just cooked through. If you wish to barbecue the lemon and lime halves place on the grill for 3 to 4 minutes. Cook the squid and prawns directly on the grill for 2 to 3 minutes or until the squid is cooked through and the prawns have changed colour.
Step 8
Toast the flatbread on the grills for 1 minute per side.
Step 9
Arrange the seafood on a serving platter. Garnish with lemon and lime halves, oregano, parsley and chili. Season with salt. Serve with the homemade aioli and toasted flatbread.
