BBQ Fish Platter

Thread the strips of salmon onto skewers with a wedge of lemon, season with salt and milled pepper and a drizzle of olive oil. Season the seabass and king prawns with salt and milled pepper and a little olive oil. Cook the fish on a hot barbecue or char grill until nicely charred but not over cooked. Arrange onto a serving platter and dress with lemon zest, chopped chilli, parley and torn dill