Barbecued Seafood Feast with Homemade Aioli

  • Prep Time
    20-25 mins
  • Cook Time
    10-15 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 4 large (600g) cleaned squid tubes
  • 32 medium green prawns, peeled, deveined (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


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.