Inspired by the conversations and shared experiences of our online BellyBelly community, we’re excited to present to you a mouth watering barbecued seafood recipe. This barbecue dish is a delicious combination of flavours, blending the sweetness of chard barramundi and the tenderness of prawns.
It is a great summer recipe, whether you’re an experienced cook or just starting out. So get your barbecue set out, invite your friends and family, and get ready for a tasty summer meal.
Barbecued Seafood Tips
- Select fresh; go to your local fish monger, and get the freshest fish fillets with the skin on you can, for the best results.
- Don’t overcook the prawns or fish; you need to keep an eye on the seafood, as it could be over done very quickly, the seafood should be opaque and just cooked through.
- If using wooden skewers for the prawns, soak them in water for at least 30 minutes before threading to prevent burning.
- A hot grill is essential for achieving a nice sear on the fish and prawns.
- Pat the seafood dry. Before cooking, gently pat the fish and prawns dry with paper towels. This helps achieve a nice sear.
- Get creative with your marinades and basting sauces. Try adding a splash of lemon myrtle or native pepper for an extra Aussie twist.
- Don’t be afraid to experiment with different seafood varieties. Swap out the barramundi for snapper, whiting, flathead or your favourite local catch.
- Serve with a fresh salad and crusty bread for a complete meal.
Ingredients
- 4 barramundi fillets or other preferred fish (about 150g each), skin-on
- 500g large prawns, peeled and deveined (tails on)
- 1 lemon, sliced into wedges
- 1 lime, sliced into wedges
- 3 cloves garlic, minced
- 1 small red chilli, finely chopped (optional)
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fish sauce
- 1 tsp grated ginger
- Salt and freshly ground black pepper
- Fresh coriander or parsley, chopped (for garnish)
- 4 tbsp beer
Directions
1. Prepare the fish:
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- Pat the fish dry with paper towels, ensuring as much moisture is removed from the fish.
- Score the skin with a few diagonal cuts (not too deep).
- Season generously with salt and pepper.
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2. Prepare the prawns:
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- In a bowl, toss the prawns with olive oil, soy sauce, honey, fish sauce, ginger, minced garlic, and a pinch of chilli (if using).
- Marinate for 10-15 minutes.
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3. Preheat your barbecue or hot plate to medium-high heat.
4. Grill the fish:
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- Place the fish skin-side down on the grill and cook for 4-5 minutes, or until the skin is crispy and easily releases from the grill.
- Flip the fish and cook for another 2-3 minutes, or until the flesh is opaque and cooked through.
- Baste with beer while cooking.
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5. Grill the prawns:
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- Thread the prawns onto skewers.
- Grill for 2-3 minutes per side, or until pink and opaque.
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6. Serve:
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- Arrange the grilled barramundi and prawn skewers on a platter.
- Garnish with lemon and lime slices, fresh coriander or parsley, and a sprinkle of chilli (if using).
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If the smoky aroma of this barbecued seafood has your taste buds tingling, wait until you try our Sweet Smoky BBQ Ribs with a Tangy Sauce. It’s the perfect way to satisfy your barbecue cravings and explore another delicious dimension of grilling.
For more recipes, you might be interested in reading the following BellyBelly article:
Creamy Garlic Prawns in White Wine and Parmesan
To find out more about BBQ Smokers, we recommend you read the following; BBQ Smokers.
