The Best Seafood Recipes For Your BBQ

How To Prep For A Seafood Banquet

When it comes to buying and cooking seafood, your first priority should be good fridge storage – as any good entertainer will tell you. Seafood needs to be stored below 4°C and should be tightly sealed in plastic wrap and eaten within two days.

Next on the checklist: a quality barbecue. Fish and seafood can break apart easily when cooking, so it’s handy to have a flat barbecue plate section.

“When you’re cooking seafood, an easy-clean barbecue is an absolute must, to stop flavours contaminating your next meal,” says Scott Bazley, The Good Guys Buyer – Seasonal. “Rustproof porcelain-enamelled cooking grills, along with plates featuring built-in oil channels, make cleaning straightforward.”

If a seafood feast is on the cards and it’s time to upgrade the barbecue, your only dilemma might be whether to go gas or electric, or perhaps you should go completely portable for a seaside seafood picnic? Doing your homework before you buy will ensure you buy the best barbecue to suit your needs.
And now, it’s time for the main course – the best seafood recipes to get mouths watering this summer!

Shop Portable BBQS

Weber Baby Q1000N LP Midnight Black

Weber Q 2600N+ LP Midnight Black

Weber Family Q 3100N+ LP Midnight Black

Grilled Salmon With Chimichurri

BBQ salmon is ideal for an outdoor barbecue grill as salmon is often supplied with the skin on, which helps hold the flakes together. Tip: Start with a hot barbecue and don’t turn the fish until it’s almost ready – it is less likely to fall apart. This delicious recipe is courtesy of our friends at Beefeater.

Serves: 4

Prep time: 15 mins

BBQ time: 2–3 mins (+ up to 2 hours marinating time) 

Ingredients

4 salmon fillets, skin on

Olive oil, to brush and drizzle

Sea salt flakes and freshly ground black pepper, to season

Chimichurri

½ cup olive oil

2 tbsp red wine vinegar

½ cup parsley leaves, finely chopped

3–4 cloves garlic, finely grated

1 large red chilli, deseeded and finely chopped

¾ tsp dried oregano

1 tsp sea salt flakes

Freshly ground black pepper, to taste

Method

1. Combine all chimichurri ingredients in a medium bowl.

2. Allow chimichurri to sit for at least 5–10 minutes, and up to 2 hours, to release the flavours into the oil before using.

3. Brush barbecue plate with oil. Preheat to medium.

4. Drizzle salmon generously with oil, and season. Place on barbecue, skin side down.

5. Cook for 3 minutes or until the skin is golden and crispy, then use tongs to carefully turn. Cook for another 2–3 minutes or until cooked to your liking.

6. Transfer salmon to a plate and drizzle with chimichurri.

Shop Built-In BBQs

BeefEater ProLine Integrated Built-in BBQ with Hood

BeefEater 1200 Series Stainless Steel 4 Burner Built-in BBQ

BeefEater 1600 Series SS 5 Burner Built-in BBQ

Spanish Seafood Paella

This Spanish rice dish is a barbecue showstopper, with a selection of seafood that you can mix and match. It’s a meal on its own, or serve with a green salad and crusty bread. Recipe by Laura Romeo, Weber Grill Master.

Serves: 4

Prep time: 20 mins

BBQ time: 30 mins

Ingredients

3 tbsp olive oil

2 small red capsicum, seeds removed, 1 cut in half, 1 finely chopped

350g paella rice

250g squid, diced

2 large tomatoes, finely chopped

1 onion, finely chopped

2 garlic cloves, crushed

½ tsp salt

500ml chicken stock

3 tsp spanish smoked paprika

10–12 saffron threads

6 large green prawns

10 mussels

12 pippies

2 blue swimmer crabs, halved

125g peas

3 tbsp flat-leaf parsley, chopped

Method

1. Set up your Weber Q for direct cooking. Place a Weber Q Ware Casserole Dish (without the lid) or deep frying pan in the centre of the barbecue and add the oil. Preheat on high for 10 minutes.

2. Once the Q is preheated, leave heat setting on high. Place the half capsicum on the grill and cook for 6–8 minutes, turning once.

3. While the capsicum is grilling, add rice, squid, tomato, onion, garlic, salt and chopped capsicum to casserole dish. Cook for 5 minutes, stirring occasionally.

4. Once the capsicum is grilled, remove it from the Q and place in a bowl. Cover bowl with cling wrap and set aside.

5. Add the stock, paprika and saffron to the casserole and stir through. Cook for 12–15 minutes on high, with the barbecue lid down, until stock is reduced and the rice grains are swollen (do not stir).

6. While the paella is cooking, peel the skin off the capsicum, tear the flesh into thin strips and set aside.

7. Push the prawns, mussels, pippies and crabs partially into the rice and cook for 5 minutes. Scatter with the peas, strips of roasted capsicum and parsley, and cook for a further 5 minutes.

BBQ Snapper With Lemon Myrtle

A hint of lemon myrtle and the tang of fresh lime takes this whole barbecue snapper to the next mouth-watering level of delicious. If you can’t source a banana leaf, use baking paper to wrap the fish. Recipe by Beefeater.

Serves: 4

Prep time: 10 mins

BBQ time: 10–12 mins

Ingredients

750g whole snapper, cleaned and scaled

Sea salt flakes and freshly ground black pepper, to season

50g softened butter

2 tsp dried lemon myrtle leaves

2 tbsp chopped parsley

2 limes, sliced

1 large banana leaf

Green salad leaves, to serve

Method

1. Score both sides of the snapper. Heat the Beefeater BBQ flat grill to medium-low.

2. Season both sides of the snapper with salt and pepper.

3. Combine butter, lemon myrtle and parsley. Push into the slits in the flesh of the snapper on both sides.

4. Place a large piece of baking paper on the banana leaf. Arrange the lime slices on the paper and place the snapper on top.

5. Fold the paper and banana leaf over the snapper and secure with a skewer or string.

6. Place the snapper parcel on the flat grill and cook for 10–12 minutes. Serve with salad leaves.

Don’t let this one get away! Land a legendary seafood barbecue with these barbecue seafood recipes from Weber and BeefEater. Is it time to upgrade your grill? See our helpful team members in-store or shop online for fast home delivery.