Heat up your BBQ or grill plate on the stove. Take a platter for serving and rub the platter with a cut garlic clove and sprinkle with chopped parsley. Take your fish fillets and pat dry with paper towel. Dust with flour and shake so that the flour is only delicately covering the fish.
Grill the seafood on a medium heat until cooked through (the times will depend on which fish you are using - ie. trevally is a thicker fillet so will take a little longer to cook through than terakihi. Once cooked remove to the serving plate and drizzle with extra virgin olive oil or avocado oil. Sprinkle with more parsley and crack sea salt and pepper on the top. Serve with lemon wedges.