Barbecued Seafood with Parmesan Courgettes and Tomato Chutney

Make the tomato chutney  Recipe  , and prepare parmesan courgettes up to the point of barbecuing them  Recipe  . Start up the barbecue.

Carefully remove the central bone from the tranch of halibut. Cut the tranch into two across the shortest part and then cut each piece into two, trim off any bone. Paint with olive oil, season with salt and fresh black pepper and a squeeze of lime juice.

Remove the heads from the prawns followed by the outer scales and tails, put in colander and quickly clean under a cold tap. Paint with some olive oil, season with salt and pepper and a squeeze of lime juice.

Clean off the scallops with some cold water, dry with some kitchen paper, paint with some olive oil and season with salt and pepper and a squeeze of lime juice.

Wash the samphire if used and put ready to steam for a few minutes. Take three tablespoonfuls of mayonnaise and stir in lime juice to taste.

Put the halibut and scallops into fish cages and the prawns on to skewers  Picture   and put on the barbecue  Picture  . Start barbecuing the courgettes and keep warm when done  Recipe  . Warm the tomato chutney.

When ready put the fish on to serving plates along with parmesan courgettes, tomato chutney, lime mayonnaise and a slice of lime  Zoom   and enjoy.