We love throwing a prawn on the barbie, but we love grilling whole fish, squid and scallops too. If it’s seafood you’re grilling up this summer, then you’ve come to the right place. When it comes to shellfish, it’s best to leave the shell on as a protective layer against the heat; with fish, pat the skin and flesh dry with paper towels before cooking.
Selecting sustainable seafood is important when it comes to fish. While nine in 10 Australians say that they’re concerned about fish sustainability, only a fraction of us put our money where our mouth is. So, Gourmet Traveller created a sustainable seafood guide to shine a light on the ways you can be a better fish eater, from buying local and lesser-known fish species to handy online tool Good Fish Bad Fish. Or check out Australia’s independent sustainable seafood guide, Good Fish.
A note on buying sustainable seafood
Barbecued prawns with honey, sesame and lemon
Photo: John Paul Urizar
(Credits: John Paul Urizar)Prawns and clams baked in tomato and chilli
Photo: Ben Dearnley
(Credits: Ben Dearnley)Lemongrass prawns with gỏi xoài
La Casita’s whole barbecued fish with sour-orange glaze
Swordfish with agrodolce sauce
(Credits: Anson Smart)Swordfish with agrodolce sauce
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Amy Hamilton’s grilled scallops with spring onion and peanuts
(Credits: Chris Chen)Amy Hamilton’s grilled scallops with spring onion and peanuts
Scampi with green mango and fried shallots
La Casita’s tostada with achiote-grilled albacore
Una Más’ grilled octopus with fermented chilli
Grilled tuna salad with egg, asparagus and anchovy vinaigrette
Liberté’s garlic prawns with chilli and Thai basil
Whole barbecued fish with lemon
(Credits: William Meppem)Whole barbecued fish with lemon
Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger
(Credits: Kara Rosenlund)Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger
Captain Moonlite’s soffritto, southern calamari, saffron orzo and mint
Barbecue prawns
(Credits: Prue Ruscoe)Barbecue prawns with tomato-barbecue sauce
Barbecued ocean trout with cucumber and labne
(Credits: William Meppem)Barbecued ocean trout with cucumber and labne
Barbecued oysters with finger-lime mignonette
Grilled whiting
(Credits: John Laurie)Aaron Turner’s grilled whiting
Jason Saxby’s grilled cobia with puttanesca salsa
Liberté’s whole barbecued snapper with green papaya salad
Barbecued lobster tails with lemon drawn butter
Barbecued barramundi with macadamia romesco
Analiese Gregory’s lobster and abalone with wakame butter and XO sauce
Whole barbecued fish with chilli and peach salsa
Grilled prawns with coconut rice and peach sambal
Grilled octopus with heirloom tomatoes and dill
Three Blue Ducks’ barbecued whole fish with lemongrass and lime leaves
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