Aussies can’t kelp falling in love with seafood and there is no better way to cook it than on the barbeque during Summer months.
From prawns to lobster, scallops and salmon, all manner of ocean delights can be turned into thrills on the grill; here are six sizzling recipes to set the scene for your best barbeque ever:
Yuzu kosho and aonori are both available from Japanese grocery stores. The sauce can be used for just about any other seafood. You can also cook the seafood in the oven instead of grilling – just make sure you don’t overcook it.
These Tiger prawn skewers are the perfect Summer barbeque treat to share with family and friends. The prawn skewers are marinated with shallots, olive oil, garlic, smoked paprika, oregano and chilli to give them a kick, while the couscous is the ideal side tossed with sun-dried tomatoes, feta, rocket and coriander.
"I have been eating whole fish since I was kid. My Mum grew in Pakistan so chilli was introduced early in our house - whole chilli fish has fond memories for me.” – Chef Steven Snow.
This is one of the easiest seafood recipes to cook on the barbeque – just make share to make long cuts the length of the fish through to the bone which will stop the fish curling when cooking. The cuts should look like a noughts and crosses gride on the fish; before removing from the grill, season with the juice of the lime.
This recipe can be done super high end or super simple for a backyard BBQ - the sauce and the abalone are key. The addition of fried mung bean noodles will give extra crunch, height and texture if you want to elevate the dish for a dinner party.
Summer and fish go hand in hand, so why not put a tropical twist on your next light lunch? This is a very easy and simple recipe that will become a Summer staple on the family menu combining the texture of firm white fish such as snapper or barramundi with nectarines, chilli, spring onions, coriander, fish sauce and sesame oil.
Swordfish is ideal for the barbeque with its meaty flesh which sears perfectly similar to a steak. The clams are cooked in a pot with the XO sauce until they open, when ready to serve place clams on top of swordfish, spoon over remaining sauce, finish with a drizzle of basil oil, garnish with micro radish and Vietnamese mint, enjoy with a side of brown rice.
