Readers BBQ fish recipes
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Be inspired!
Seafood tastes great cooked on the barbecue - for some extra special ideas check out our readers top tips.
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Fresh Mackerel
Fresh mackerel
salt and pepper
dash lemon juice
few slices of onion
knob of butter
Placed washed gutted mackerel each on a piece of foil. Place knob of butter inside and slices of onion. Sprinkle with salt, pepper, lemon juice, wrap in foil and place on barbecue for about 10-15 minutes remembering to turn. Remove from barbecue carefully as foil will be hot. Leave until a bit cooler and enjoy. You can eat warm or cold.
by Ann Tindall
Orange and Green Peppercorn Marinaded Fish
1 medium sized whole fish (trout, sea bass or bream)
1 red onion
2 small oranges
6tbsp light olive oil
2tbsp cider vinegar
2tbsp green peppercorns in brine, drained
2tbsp chopped fresh parsley
salt and sugar
With a sharp knife, slash the fish 3-4 times each side. Cut a piece of foil big enough to wrap the fish and use to line a large dish. Peel and slice the onion and oranges. Lay half the slices on the foil, place the fish on top and cover with the rest of onion and orange. Mix the remaining marinade ingredients and pour over the fish. Cover and leave to marinate for four hours, occasionally spooning the marinade over the fish. Fold the foil loosely over the fish and seal the edges securely. Bake on a medium BBQ for 15 minutes for 450g/1lb, plus 15 minutes over. Fantastic fish recipe for the BBQ.
by Jackie O'Neill
Spicy BBQ Salmon Steaks
For the marinade mix 2 tbsp olive oil, 1 tbsp Soy sauce, 2 tsp Thai 7 spice powder.
Place skinned salmon fillets on large peice of tin foil. Pour Marinade over the fillets and wrap to create a sealed parcel. Place on BBQ and cook for approx 20 mins until Salmon is just cooked. Serve with salad and new potatoes.
by Louise Smith
BBQ Mussels with Beer
Get a deep pan on the bbq, throw in fresh mussels, a can of chopped tomatoes, garlic, and a can of beer. Leave for 5 minutes and put on some fresh parsley at the end if you want. Job done.
by Andy McDermott
Spicy King Prawn Kebabs
Make a marinade of 3 tablespoons of olive oil, juice of 1 lime, 1 red chilli de-seeded and chopped, and some fresh chopped corriander. I like 1 tablespoon in mine but use it according to your taste.
Take some raw king prawns and roll them around in the marinade, skewer them up and straight on the barbie until they turn pink.
by Lorraine Shade
BBQ Mackerel
1 large whole mackerel, about 8kg
Juice of 4 limes
10 cm piece of ginger, finely chopped
4 garlic cloves, finely chopped
2 scotch bonnets or other hot chillies, deseeded and finely chopped
2 bunches of Spring onions, finely chopped thyme sprigs salt and fresh ground black pepper
Place the fish on a large piece of kitchen foil (big enough to be able to wrap the fish completely and generously in one piece). Rub the fish with the lime juice and season it with the remaining ingredients. Wrap loosely in the foil, sealing all around the edges well by folding them over. At this stage it can be left in the fridge for a few hours.
Preheat a hot barbecue and cook the fish in the foil parcel for 40 minutes.
by Dawn Trask
Grilled Shrimp with Tomatillo and Avocado Salsa
12 tomatillos, husked and washed
1 ripe Haas avocado, cut into 1/4-inch dice
1 medium, ripe tomato, cut into 1/4-inch dice
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon minced jalapeno
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
16 to 20 jumbo shrimp (1-1/2 to 2 pounds), peeled and deveined
extra-virgin olive oil
Kosher salt
freshly ground black pepper Paprika
4 servings. To prepare the salsa: Grill the tomatillos over direct high heat until charred in spots and softened, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well. Set aside until ready to serve.
Lightly brush or spray the shrimp with oil. Season to taste with salt, pepper, and paprika. Grill over direct high heat until the shrimp are just opaque in the centre and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Serve warm or at room temperature with the salsa.
by Juan Du
Rainbow Trout Parcel
Send your husband off to nearest fishery to catch a trout.
When he returns let him gut and wash it.
Place trout on piece of kitchen foil.
Drizzel some olive oil over the fish, add light sprinkle of Italian herbs, a twist of sea salt and a twist of black pepper. Close up foil parceland BBQ for 15mins. Fantastic.
by Doreen Hughes
Honey and Pesto Salmon
Mix together some runny honey and pesto sauce.
Brush salmon with a little olive oil then put on sauce mixture. Wrap in tin foil and place on the BBQ. Cook until salmon turns light pink.
Serve with corriander and avocado salad and small jacket potato done on BBQ.
by Helen C Shaw
Super Shrimps
2 pounds large shrimp, uncooked, pull the skin/tails off
1 finely chopped onion
1 cup olive oil
1 tsp sugar
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp oregano
1 tsp garlic powder
1/4 cup Maple Syrup
optionally a pound-of-bacon
In a large bowl, mix everything together (except bacon) and then add shrimp. Leave it in the fridge overnight or at least for several hours. Flip occasionally to distribute shrimp marinade. Pull out from fridge an hour or so beforehand to let things warm/loosen up a bit.
The next day, preheat your bbq grill while skewering the shrimp. Optionally place flat on a fine-screen mesh cookware - less work! Wrap in bacon and grill. Be careful about flames from the dripping marinade.
Serve over rice, pasta, or as-is ... but be sure to drip some marinade on them!
by James Thurrell
BBQ Fish with Cous Cous Salad
cupful of plain couscous
packet of wild mushrooms
thyme to taste
a fresh lime and/or chilli sauce
sheet of tin foil (approx A4)
Make up a cupful of couscous (as recommended on the packet with hot water) and mix in a small handful of wild mushrooms and half a teaspoon of thyme.
Select a nice fish steak (tuna, salmon or half a dozen king prawns work great too). Wash and ensure there are no bones (or shells) present.
Tear off a piece of tin foil (approx A4), Put a large dessertspoon of the couscous mixture into the centre of the tin foil and lay the fish steak or the prawns on top of the couscous.
Then either place a large slice of lime on top of the fish or generously squeeze some fresh lime juice over the fish. If you'd prefer a bit of heat a small dollop of chilli sauce spices things up.
Fold the edges of the foil over the fish and roll the two remaining edges (for easy access). Place on the barbie for approximately 20 minutes - until the fish is cooked.
by Sarah-Jayne Windridge
BBQ Alaska Halibut
1/4 cup plus 2 tbs. unsalted butter
1/4 cup brown sugar
1 tbs. lemon juice
1 tsp. fresh ginger, grated
2 cloves garlic, minced
1 tsp. soy sauce
4 halibut steaks, thawed if frozen, about 6 ounces each
Prepare BBQ. Melt butter in a heavy non-stick pan over medium high heat. Season halibut with salt and pepper to taste and brush with sauce.
Place steaks on a hot BBQ 5 inches from coals or heat source. Grill 10 minutes per 1 inch of thickness, or until fish flakes when tested with a fork. Turn halfway through cooking and brush with remaining sauce.
by Gill Corbitt
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