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Ingredients

1/4 cup olive oil
2 teaspoons finely grated lemon rind
1/4 cup lemon juice
2 tablespoons finely chopped fresh chives
1kg cleaned calamari hoods, halved lengthways
1kg medium green king prawns, peeled, tails intact, deveined
2 (200g each) firm white fish fillets, quartered
2 (200g each) ocean trout fillets, quartered
2 tablespoons roughly chopped fresh flat-leaf parsley leaves
Lemon wedges, to serve
Aioli, to serve

Method

Step 1 Whisk oil, lemon rind, lemon juice and chives in a jug. Score inside flesh of calamari hoods in a criss-cross pattern. Cut into 3cm-wide pieces. Place calamari and prawns in a glass bowl. Place white fish and trout in another glass bowl. Pour half the oil mixture over calamari mixture. Toss to coat. Pour remaining oil mixture over fish mixture. Toss to coat. Cover bowls. Refrigerate for 15 minutes.
Step 2 Preheat a lightly greased barbecue plate on medium-high. Cook calamari mixture, in batches, tossing, for 3 to 4 minutes or until just cooked through. Transfer to a bowl. Cover to keep warm. Add fish mixture to barbecue plate. Cook for 3 to 4 minutes each side or until cooked through.
Step 3 Place seafood on a platter. Season with salt and pepper. Top with parsley. Serve with lemon wedges and Aioli.

Seafood platter with aioli

How to make Seafood platter with aioli

Ingredients

Method