Chargrilled Seafood Platter Recipe

Clean and pat dry

Rinse mussels under cold water, discard any with broken shells. Remove beards. Rinse prawns and pat dry with paper towels (leave shells on for flavor). Pat dry scallops, calamari rings, and fish steaks; cut fish into 6 equal portions (about 100 g each) and season lightly with 1 tsp sea salt and 0.5 tsp black pepper.

If using wooden skewers for prawns, soak them in water for at least 30 minutes to prevent burning.

Make the marinade

In a bowl whisk together extra-virgin olive oil (120 ml), fresh lemon juice (60 ml), minced garlic (4 cloves), chopped parsley (30 g), thyme (2 tbs), smoked paprika (1 tsp), crushed red pepper flakes (0.5 tsp), 2 tsp sea salt and 1 tsp black pepper until combined.

Reserve 60 ml of the marinade in a small bowl to use as a basting sauce and glaze during grilling. Place the remaining marinade in a shallow dish or resealable bag and add the fish steaks, calamari rings, prawns and scallops. Turn to coat evenly. Marinate in the refrigerator for 20–30 minutes. Do not marinate mussels — keep them dry until just before grilling.

Preheat a grill or chargrill pan to high heat (230–260°C / 450–500°F). Clean and oil the grates to prevent sticking. If using a charcoal grill, set up a two-zone fire: hot direct heat and cooler indirect zone.

If you want charred lemon halves, cut lemons in half and place cut side down on the hot grill for 2–3 minutes until nicely charred; set aside.

Cook the fish steaks

Place fish steaks over direct high heat. Grill 3–4 minutes per side (depending on thickness) until grill marks form and fish is cooked through but still moist. During the last minute of each side, brush with reserved marinade (basting). Transfer to the cooler zone to rest while you grill the other seafood.

Grill prawns and scallops

Thread prawns onto skewers (if using) and place prawns and scallops on the hot grill. Grill prawns 2–3 minutes per side until shells are bright orange and flesh is opaque. Grill scallops 1.5–2 minutes per side until opaque and lightly charred. Brush with reserved marinade once mid-way through cooking.

Grill calamari

Place calamari rings on the hot grill; cook quickly 1–2 minutes per side until just marked and slightly firm — avoid overcooking to prevent rubberiness. Brush with marinade during grilling.

Grill mussels

Place cleaned mussels directly on the grill, hinge side down. Close the lid if available for 3–5 minutes until shells open. Discard any mussels that remain closed. Spoon some of the melted garlic butter over opened mussels as they come off the grill.

Finish with garlic butter: if butter is not already mixed with garlic, melt the soft garlic butter (100 g) in a small pan or microwave briefly and stir until smooth. Spoon or brush garlic butter over all grilled seafood to finish. Squeeze charred lemon halves or fresh lemon wedges over the platter.

Arrange fish steaks, prawns, scallops, calamari and mussels on a large warmed platter. Sprinkle chopped parsley (15 g) over the top and serve with extra lemon wedges and any leftover reserved basting in a small dish for dipping. Serve immediately.