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Color: Black
$ 0,000,00


Prep Time:  1 hour

Cooking Time: 10 minutes

Difficulty Rating: Advanced

The Fish


  • Chop the parsley, dill and chillies. (Keep some dill aside for the stuffing)
  • Mix the herbs with the juice of 2 lemons, 50ml olive oil, half the grated ginger, 2 cloves of chopped garlic, and chopped chillies, to create a marinade
  • Stuff the fish with slices of lemon, lemongrass and fresh dill
  • Generously rub the fish with the marinade

Prawns & Mussels

  • Melt the butter
  • Add a tablespoon of freshly chopped parsley, the juice of 2 lemons and 2 cloves of garlic
  • Save some of this mixture for the mussels
  • Baste your prawns in this sauce
  • Baste the mussels and add a pinch of Parmesan cheese to each one


  • Preheat the grill to a high heat
  • With your fish generously coated in marinade, place it on the grill
  • Grill time depends on the thickness of the fish - roughly 10 minutes per inch (3 cm)
  • As soon as you turn the fish, add the basted prawns to the grill
  • Close the lid 
  • When your fish is 2 minutes to ready, open the grill and remove it
  • Place slices of lemon on the grill
  • Return the fish to the grill, placing it on top of the lemon
  • Now add the mussels
  • Close the lid and allow the fish to finish cooking 
  • Your fish, prawns and mussels will all be ready at the same time 


Seafood Grill

  • 1 x whole fish of your choice (scaled and cleaned)
  • 1kg prawns (cleaned whole)
  • 1kg mussels
  • 1 x small bunch fresh dill
  • 4 x fresh lemons – juiced
  • 4 x fresh lemons cut into round slices
  • 4 x cloves fresh garlic 
  • 1 x handful fresh parsley
  • 1 x small bunch fresh lemongrass
  • 1 x half thumb length of fresh ginger
  • 2 – 6 x fresh chillies (depending on heat preference) 
  • 50 g grated parmesan cheese
  • 100 ml Olive oil
  • Salt and pepper to taste 
  • 50ml Butter
If your fish is 3 cm thick, then you need to grill for 10 minutes – that’s 5 minutes per side, turning once 
The mussels only need 2 minutes to cook in the closed grill
Better served together with a leafy green salad with citrus notes