Barbecuing suits meaty game fish, whole snapper and sea bass, and large king prawns and lobsters. Marinate in citrus, salt, pepper and olive oil, and cook over coals that are glowing red under a layer of ash for the best result.

Meaty game fish are perfect for marinating in citrus, salt, pepper and olive oil then barbecuing.

• Whole portion sized fish such as Snappers, Sea Bass are also great, as are whole King Prawns and Lobsters.
• The coals need to be glowing red under a layer of ash otherwise the fish will cook too quickly
• Skin on oily fish lend themselves perfectly to this form of cooking
• Prawns and firm white fish fillets work if marinated in an oil rich marinade. These need to be basted regularly
• Do not slash the skin as it protects the fish

Tips…

• Make sure the Barbecue is not too hot
• Baste the seafood regularly
• Keep the skin on the fish.

Frequently Asked Questions

What seafood is best for the barbecue?

Meaty game fish, whole portion-sized fish like snapper and sea bass, and whole king prawns and lobsters.

How hot should the barbecue be?

The coals should be glowing red under a layer of ash — not too hot, or the fish cooks too quickly.

Should you slash the skin before barbecuing fish?

No — leave the skin intact, as it protects the flesh during cooking.