To prepare the squid tubes, cut each tube in half lengthways. Make scorings on the inside of the flesh on an angle. Cut into 3cm pieces. In a large glass or ceramic bowl, combine the squid, prawns and snapper.
In a separate bowl combine the olive oil, lime juice, garlic, parsley and oregano. Season the marinade with pepper. Add the marinade to the seafood, toss, and refrigerate for 15 minutes.
To make the aioli, place the egg yolks, salt flakes and Dijon mustard into a bowl or food processor. Start whisking/ turn on food processor on low to blend together. While whisking/blending, add the oil in a slow gentle stream until fully combined. The aioli should gradually thicken. Stir in the lemon juice and add the sugar to taste. Set aside until required.
Set your barbecue up with a hotplate on the left hand side and cooking grills on the right hand side (please refer to your handbook for further instructions).
Preheat your barbecue on START/HIGH for 10 minutes (please refer to your handbook for further instructions).
Once the barbecue is preheated lightly oil your hotplate and turn the left and centre burner control knobs to MEDIUM, leaving the right burner on HIGH (hotplate direct medium/ cooking grills direct high).
On the hotplate cook the fish for 3 to 4 minutes per side or until just cooked through. If you wish to barbecue the lemon and lime halves place on the grill for 3 to 4 minutes. Cook the squid and prawns directly on the grill for 2 to 3 minutes or until the squid is cooked through and the prawns have changed colour.
Toast the flatbread on the grills for 1 minute per side.
Arrange the seafood on a serving platter. Garnish with lemon and lime halves, oregano, parsley and chili. Season with salt. Serve with the homemade aioli and toasted flatbread.