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BBQ Seafood Recipes

 

Barbecue Alantic Salmon

Salmon is one of the easiest fish to barbecue because it holds together well. Heat BBQ on medium. Rub oil over your salmon and sprinkle with black cracked pepper. Place salmon skin side down for 5-6 minutess. Turn over and cook for another 5 minutes (medium rare) or until cooked to your liking. 


Easy Barbecued Garlic Prawns

Whip these up weekend:

1. Mix 4 tablespoons olive oil, about 3 tablespoons chopped parsley, 4 tablespoons lemon juice and lots of minced garlic (about 1 tablespoon) in a glass bowl. Can add chilli flakes here too if you like.

2. Add peeled and de-veined uncooked prawns & marinate for 30mins.

3. Soak wooden skewers in water so they don't burn.

4. Preheat your BBQ on high and thread about 4 or so prawns onto each skewer.

5. Oil the hotplate. Cook about 2 min each side or until opaque. 
Your family and friends will love them so cook plenty! 


 

Oysters Kilpatrick
24 shucked oysters
2 tbsp worcestershire sauce
2 cups rock salt
2 tbsp chopped parsley
175g rindless bacon, diced
Heat BBQ on medium high. Spread rock salt on a baking tray. Arrange oysters in their shells on the salt. Sprinkle worcestershire sauce over the oysters. Top with bacon. Barbecue for 5 to 8 mins or until bacon is crisp. Sprinkle with parsley & serve with lemon wedges.


 

Barbecued Salt & Pepper Squid
3 large calamari hoods, cleaned
2 tsp cracked black pepper
1 1/2 tsp sea salt
1/2 tsp each garlic powder & onion powder
1 tbsp light oil such as sesame oil or rice oil
small red chillies, thinly sliced
Combine salt, pepper, garlic powder & onion powder. Cut squid hoods in half lengthways. Score the inside of the hoods lightly in a criss cross pattern. Dry squid with a paper towel. Toss squid pieces in oil and add spice mixture. Heat BBQ plate to high. Cook squid turning occasionally for 4 minutes or until curled & cooked through. Serve on a platter with lime wedges & sprinkle chillies over.


 

BBQ Fish with Lemon & Rosemary
4 white firm fish fillets of your choice e.g. blue eye
1 tsp grated lemon zest
1 tsp lemon juice
1 tblsp rosemary finely chopped
120ml olive oil
2 cloves garlic crushed
black pepper and sea salt
2 tblsp white wine
Combine all ingredients except the fish. Reserve a little of the mixture for a dressing. Pour over the fish and marinate for 1 hour. Drain the marinade from the fish and barbecue over a medium heat. Fish is cooked when it turns from opaque to white. Serve with salad and the reserved dressing.


 

Barbecued Lobster Tails
100ml olive oil
1 tsp salt
1 tsp paprika
1/8 tsp white pepper
Juice of 1 lemon
1 clove garlic crushed
Preheat BBQ plate to high. In a bowl, slowly whisk oil into lemon juice. Add salt, pepper, paprika and garlic. Split lobster tails lengthways & brush the flesh with the marinade. Lightly oil the BBQ hotplate & place tails, flesh side down on BBQ. Cook for 10 to 12 minutes turning halfway through. Baste frequently with marinade. Lobster is done when its opaque & firm to touch.





 
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