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Seafood platter

BBQ seafood platter

Points® value
Total Time
45 min
30 min
15 min


Skinless white fish, raw

350 g, skinless, boneless, firm fillets

Skinless salmon

350 g, boneless


1 medium

Raw peeled prawns

300 g, peeled, deveined, tails intact


3 tsp

Calamari or squid, raw

350 g, cleaned calamari hoods

Dried chilli flakes

½ tsp

Fresh flat-leaf parsley

¼ cup(s), finely chopped

Fresh dill

2 tbs, finely chopped

Fresh chives

2 tbs, finely chopped

Low-fat mayonnaise

2 tbs

Lemon juice

1 tbs


8 individual, (320g) on the half shell, roe attached


1 clove(s), crushed

Olive oil

2 tsp

Oil spray

3 x 3 second spray(s)


  1. Cut both the fish and salmon into 24 cubes. Chop the lemon into quarters lengthways, then thinly slice crossways. Thread the fish, salmon and lemon slices onto 8 skewers, alternating. Place on a tray, cover and refrigerate until required.
  2. Spread the prawns onto a plate. Lightly spray with olive oil, then sprinkle with the dukkah. Toss to coat. Cover and refrigerate until required.
  3. Cut the calamari hoods along one side and open out flat. Using a small sharp knife, score the inside flesh, making cuts about 7mm apart, in a diagonal pattern. Cut the calamari into pieces about 4cm x 7cm. Spread calamari on a plate. Pat dry with a paper towel. Lightly spray with oil and sprinkle with chilli. Cover and refrigerate until required.
  4. Combine the herbs, mayonnaise and juice in a small bowl. Cover and refrigerate until required. Remove scallops from the shells. Wash and dry the shells. Combine scallops with garlic and oil in a small bowl.
  5. Preheat a barbecue or chargrill on medium-high. Season all seafood. Lightly spray skewers with oil and cook for 5-6 minutes, turning occasionally, until fish is lightly browned and cooked through. Cook prawns for 2-3 minutes, turning once during cooking, or until prawns turn pink and opaque and are cooked through. Cook calamari for 1 minute each side, scored-side down first. Cook scallops for 1 minute each side, then return to the shells.
  6. Arrange the seafood on a platter or individual plates and serve with the herb sauce.