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Seafood BBQ RecipesForget the gas ... here's the recipe for more BBQ flavour!Enjoy your outdoor meal this year even more, with the unbeatable flavour of food cooked over Heat Beads® BBQ Briquettes.
Ingredients:
Method: Sprinkle and rub salmon and leave for an hour or so Grill salmon yakitori style until medium rare and skin is crispy.
Blue Bone Groper in Beer Nothing beats a fillet of Blue Bone Groper in a banana leaf or foil wrap. Place fillet in leaves, garnish with onion, tomato, lemon slices, lemon pepper. Pour 1/2 cup of beer over fillet. Seal and place on the grill until done. Totally decadent!
Mango Chilli Fish Fillets Lay fresh fish fillet on alfoil, place cut up mango pieces on top. Sprinkle with chopped fresh chilli and a tiny sprinkle of dry curry powder. Wrap securely and BBQ for 5 min each side. Delicious and fast!
Calamari Stavros Style The calamari is marinated in oil and lemon with a hint of garlic and dill. It is then char-grilled and served with a beetroot skorthalia (a garlic and potato dip).
Char-Grilled Salmon on Sweet Mash Recipe Ingredients:
Method: Combine paste, yoghurt and lemon juice. Add salmon and marinate for about an hour. Remove excess marinade. Char-grill salmon for about three minutes on each side. It should be served medium rare. Serving suggestion: Place mashed sweet potato in the centre of the plate. Lay salmon over the top. Serve salad greens on the side, drizzled with lemon juice and balsamic vinegar. Season with fresh black pepper as desired.
Ingredients:
Method: Cut up about 500g pumpkin in medium-size cubes. Marinate in soy for 5 mins and then put on the grill. Grill until it's nice and well done. Sear a salmon steak and then pop it over the grill. When the salmon is nearly done boil some asparagus. Plate the salmon by putting it on top of the pumpkin and then laying the asparagus over the top.
Get a whole tuna and place it on a piece of alfoil big enough to wrap it. Open the stomach, and fill with orange slices, lime slices, and fresh coriander leaves. Put cuts in the skin, use a grinder with sea salt, herbs and garlic, and use liberally on the sides. Wrap in alfoil and bake in the Weber for about 1 1/2 hrs or until cooked.
PRAWNS
Marinade ingredients:
Marinate prawns for 24 hours and cook on the BBQ on high until cooked.
Bronzed Ozzy Prawns Grilled prawns are best grilled shell-on. The reason for this is simple – the shell is loaded with flavour, especially when it is browned (bronzed) over the very high heat of the coals. The shells brown beautifully and flavour the succulent prawn meat inside. Ingredients:
Method: 1. Remove the vein from each shrimp by first laying each shrimp flat on a cutting board and cutting down the back of it. (Cut through the shell and only slightly into the flesh as the vein is close to the surface. Do not remove the shell!) Next, remove any visible vein using the point of a small knife 2. Place the de-veined shrimp in a bowl along with garlic, olive oil, and lemon juice. Toss, cover, and place in the fridge for several hours (beer time) to overnight. This marinating time is necessary to accentuate the garlic 3. Place the prawns on the grill. Grill until the shell on one side is browned (about 4 minutes). Turn over and continue grilling until the prawns are still slightly transparent in the centre 4. Remove from the grill and serve with spicy dipping sauce
Ingredients:
Method: Combine all ingredients in a bowl. This dipping sauce can be made one day ahead of time and stored in the refrigerator until needed. Just awesome with Coopers Ale... love it!
Ingredients:
Method: Place all ingredients in a sealed container for 24 hours, then cook through on the BBQ for roughly 3-5 minutes. That’s it, I promise you will be the hit of the party.
Lime Chilli Prawns Mix together:
Stir well and marinate green prawns in sauce for 15-20 mins (make sure it is kept in fridge while marinating). Cook on heated hot plate turning only once until prawns are red in colour and firm. Serve with salad and enjoy.
Marinated Spicy King Prawns Marinate king prawns in spicy sauce with lemon, salt and pepper and whack it on the BBQ for the mouth-watering sensation.
Thread scallops and prawns onto skewers that have been soaking in lemon juice. Roll in a little freshly chopped chilli and grill on both sides until cooked.
Grill bugs in their shells, split in half. As they warm place a knob of garlic herb butter on top and watch it soak in. They melt in your mouth.
Satay Prawn Pizza
Method: Mix marinade with desired amount of sweet chilli sauce. Spread pre-cooked pizza base with satay marinade, top with onion, capsicum, snow peas, prawns, cashews, coriander and cheese. Cook in a covered BBQ, using indirect heat for about 10 minutes or until cheese has melted. Enjoy!!
Ingredients:
Spread pre-cooked pizza base with satay marinade, top with onion,
snow peas, prawns, cashews, coriander and cheese. Cook in a covered
bbq, using indirect heat for about 10 minutes or until cheese has
melted.
Stuffed Squid Ingredients (quantities as desired)
Clean, wash and dry squid tubes. Combine the green prawns, shallots, chives, rice, lime juice and fresh ground pepper. Stuff the squid tubes and then secure the openings with toothpicks. Quickly light your kettle barbecue with Heat Beads® BBQ Briquettes and cook the squid with the lid on for ten to fifteen minutes, or until squid turns white.
Barbecued Bacon Wrapped Prawns
Ingredients:
Melt the butter in a medium saucepan. Add the onion and saute until soft and transparent. Stir in the ketchup, water, Worcestershire sauce, brown sugar, vinegar, tomato paste, dry mustard and pepper. Stirring continuously, simmer uncovered for 15 minutes. Remove from heat. Immediately stir the prawns into the sauce, covering them completely. Let them stand for 15 minutes. Heat the grill and grease the rack. Remove the prawns from the sauce. Wrap each prawn in a piece of bacon and secure with a wooden pick, or thread 4 bacon-wrapped prawns onto a skewer. Place on the greased rack, on high heat, and cook for 3 to 4 minutes. Then turn them and cook the remaining side until the bacon is crisp. Reheat the sauce and serve separately as a dipping sauce. This recipe makes 6 main-dish servings or 12 appetiser servings.
Barbecued Salmon with Tequila,
Chilli and Lime Ingredients:
Method
Spicy Coconut Barramundi Cuisine: Malay Ingredients
To prepare:
Split as many raw crayfish as required down the middle and clean if necessary, removing intestine. Over low heat Heat Beads® BBQ Briquettes gently melt some good knobs of butter. Finely chop two garlic cloves, one large deseeded red chilli and add to the butter, brining only up to the point where the butter is melted and runs freely (it is essential the butter does not get too hot and split!!!). Over a hot Weber grill with hot Heat Beads® BBQ Briquettes place the crayfish shell side down, and immediately begin basting the flesh with the butter mix, using a pastry brush. Continue so that flesh stays moist and until it begins to turn opaque around the edges. Give the flesh one last good baste and flip the crayfish flesh side down for no more than 1 minute. Remove from the grill and serve immediately, one portion per person, with a wedge of lemon and a simple rocket, balsamic and shaved parmesan salad. Season to taste. I would recommend a pinot grigio or good quality light Verdelho to accompany.
Portuguese Style Char-Grill Prawns Recipe:
Ingredients:
quantities may vary depending on personal preference Method:
Extras: Can also be served with a garden salad or on a bed of rice.
Recipe Quick Links
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