Ingredients:

  • 1/4 cup (60ml) Olive Oil, extra virgin
  • 4 cloves Garlic, minced (about 2 tablespoons)
  • 2 tablespoons Lemon Juice, freshly squeezed
  • 1 tablespoon Lemon Zest, finely grated
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes (optional, for heat)
  • 1/2 teaspoon Sea Salt, plus more to taste
  • 1/4 teaspoon Black Pepper, freshly ground, plus more to taste
  • 1 pound (450g) Large Shrimp/Prawns, peeled and deveined (leave tails on for presentation)
  • 1 pound (450g) Scallops, patted dry
  • 1 pound (450g) White Fish Fillets (cod, halibut, or sea bass), cut into 2-inch pieces
  • 1 Red Bell Pepper, cored, seeded and cut into large chunks
  • 1 Yellow Bell Pepper, cored, seeded and cut into large chunks
  • 1 Red Onion, cut into wedges
  • Lemon wedges, for serving
  • Fresh Parsley, chopped, for garnish

Instructions:

  1. Prepare the Marinade: In a large bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, oregano, red pepper flakes (if using), salt, and pepper.
  2. Marinate the Seafood and Vegetables: Add the prawns/shrimp, scallops, fish, bell peppers and red onion to the marinade. Toss gently to coat everything evenly. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
  3. Preheat the Grill: Preheat the grill to medium-high heat (about 375-450°F or 190-230°C). Clean and lightly oil the grill grates.
  4. Grill the Seafood and Vegetables: If using skewers, thread the prawns/shrimp and scallops onto skewers. Grill the bell peppers and red onion wedges until slightly charred and softened, turning occasionally (about 8-10 minutes). Grill the prawns/shrimp and scallops until pink and opaque, turning once halfway through (about 2-4 minutes per side, depending on size). Grill the fish fillets until cooked through and flakes easily with a fork. Check for an internal temperature of 145°F (63°C) (about 3-5 minutes per side, depending on thickness). Baste with remaining marinade while grilling if desired.
  5. Assemble and Serve: Arrange the grilled seafood and vegetables on a large platter. Garnish with fresh parsley and serve immediately with lemon wedges.