BBQ SEAFOOD PLATTER

SERVES 8 PREP 45 MINS COOK 10 MINS

Thread 750g firm fish cubes onto 8 metal skewers. Brush with combined zest and juice 1 lemon and 2 tbsp olive oil. Set aside. PEACH & CHILLI RELISH Meanwhile, in a bowl, combine 3 chopped, seeded long red chillies, 3 cubed peaches, 1 chopped eschalot, 2 tbsp white balsamic vinegar and 2 tbsp caster sugar. Set aside 2 hours.

BLOODY MARY DRESSING Pulse 2/ cup diced canned tomatoes, 2 tbsp 3 vodka, 2 tsp Worcestershire sauce, ½ tsp each tabasco and lemon juice and ¼ tsp celery salt in a small food processor until smooth. Grill fish skewers 3-4 mins each side, turning, until lightly browned and fish has cooked through. Brush 500g halved prawns in shell and 500g squid slices with juice mixture. Cook prawns with squid, shell-side down, 2 mins. Turn and cook 30 sec until cooked through. Serve all seafood on a platter and accompanied with sauces.