To help your summer sparkle we have brought together some brilliant BBQ recipes from across the world. Ditch the dull supermarket bought sausages and burgers and instead throw some locally sourced fresh fish, home-grown vegetables and even fruit onto the grill. With these fantastic recipes you can be outside and enjoying the sunshine quicker than you can say ‘barbecue’.
BBQ Fish recipes
Why not find out how flavoursome fish can be when you put it on the barbie with these recipes? They’re simple, but will always make an impact when served onto the table.
1 tbsp lemon zest 1 tbsp garlic (finely chopped)
Freshly ground black pepper 5 tbsp soy sauce
4 tbsp dark brown soft sugar 5 tbsp water
4 tbsp vegetable oil 700g Salmon fillets
- Mix all of the ingredients listed above (apart from the salmon) together in a bowl until sugar is dissolved.
- Place the fish in a large resealable plastic bag, along with the marinade and seal. Make sure the marinade is covered on both sides of the salmon.
- Refrigerate for at least 2 hours until ready to BBQ.
3 tbsp butter 5 tbsp fresh breadcrumbs
1 spring onion (chopped) 1/8 tsp salt
1 stalk celery (diced) 1 clove garlic (finely chopped)
110g cooked prawns 110g cooked crab meat
1 tbsp chopped fresh parsley Fillet red snapper
1/8 tsp freshly ground black pepper
- When making the stuffing, melt 2 tbsp of butter in a frying pan and then add the breadcrumbs. Sauté and stir the mixture over medium to high heat until the breadcrumbs are browned and put into a mixing bowl.
- Melt the rest of the butter in the frying pan and sauté the spring onion, celery and garlic until tender.
- Add them to the mixing bowl with the breadcrumbs and add the prawns, crab, parsley, salt and pepper. Toss gently.
- On a cutting board lay foil on the surface area and place the fillets of red snapper on top. Mould the stuffing on top of the fillets and curl up the edges of the foil.
Fish of choice (whole) 1 tbsp red chilli powder
1 tsp garlic paste 1 tsp ginger paste
1 tsp black pepper powder 1 tsp chaat masala powder
1/2 tsp gram masala powder 1 tbsp white vinegar
1 tbsp soy sauce 1 tbsp lemon juice
Salt to taste 2 tbsp olive oil
- Wash the fish and remove the fins, leaving the tail and head intact and score the fish to the bone three times.
- Apply the ginger and garlic pastes between the fish cuts and leave to marinate for 10-12 minutes.
- Whilst you’re leaving the fish to marinate, mix the rest of the ingredients (apart from the olive oil) together in a mixing bowl.
- Now apply the rest of the spices to the cuts you previously made to your fish and leave to marinade, again for another 10-12 minutes.
- Before cooking rub olive oil over your fish.
Barbecuing Vegetables and Fruit
When you grill vegetables on a barbecue the flavour intensifies as the moisture evaporates and the sugars become condensed. Vegetables should be grilled on a medium heat until it has grill marks and is tender when pierced with a knife. The amount of time a vegetable takes to cook depends on the size and how it’s been prepared.
When it comes to fruit, you should wait until the coals begin to die out. It’s important to know that soft fruits such as bananas and plums just need to be heated and not cooked and benefit from having their skins still on as this prevents them becoming mushy. With hard fruits a great tip is to brush them with butter to prevent them from sticking to the grill. Again the time it takes to cook them relies heavily on the size and how it’s been prepared.
TOP TIP: Due to many fruits having a high level of water it’s a good idea to let them cool for a while, otherwise the fruit may cause serious burns to the mouth.
When cooking fish people tend to wrap their fish in foil to help capture all the flavours and prevent the fish being burnt. However, there is another way that keeps your fish moist and makes for an interesting barbecue display – this technique is called Plank Cooking.
- Ensure you have a good set of wood planks (these tend to be cedar or alder) and give them a good wash.
- Before you use them lug some olive oil in the hollowed out areas to stop them from cracking and soak them for at least 30 minutes.
- When your barbecues reaches roughly 180°C (350°F) place the planks in and leave for 10 minutes so they can warm up.
- When your planks are warm remove them using tongs, place your fish and return to the BBQ to cook for roughly 15 minutes, depending on size.