Soft on the inside, charred on the outside, few seafoods were made for the barbie like octopus, which is why it’s been embraced by so many cultures. This Turkish version combines smooth and nutty tahini with the charry octopus.
Teaming Southeast Asian flavours like kaffir lime, ginger, chilli and coriander with native Australian finger lime makes this grilled fish dish a winner in the flavour stakes. Timing is everything so be sure to check your fish before the 15 minute mark just in case – flames always vary!
Give your next barbecue a tandoori flavour injection with this simple, punchy marinade. Then, once grilled, serve the fish skewers with a green chutney, salad, chargrilled limes and naan bread.
Featuring a classic flavour combo of lemon, parley and olive oil with a smack of paprika, this recipe by Matthew Evans will put Spanish mackerel firmly on your seafood map if it’s not there already.
A mortar and pestle is your best friend for making this tahini spice crust. The best way to gauge whether the tuna is cooked is to watch the colour change from red to white in the middle of the fish, then flipping it to repeat.
Nothing signals the warming weather quite like a prawn on the barbie. This one ups the Aussie home-grown appeal with a hollandaise made using macadamia oil and lemon myrtle.
This super simple pre-marinated grilled fish dish is ready in minutes. The best part? You only need five ingredients to nail it.
No one will complain when these sweet and charry flavours hit the table: it’s summer on a plate. Once you’ve marinated ahead of time, the prawns take next to no time to cook, making it the perfect entertaining grub.
Smoky paprika works a treat with a firm white fish such as blue eye, flathead or snapper. Pair this with a fresh and zingy corn salad for an easy, breezy, super healthy spring meal.
Capers, fresh lemon, crunchy pine nuts and delicate, flaky whiting: this easy recipe brings out the best in simple ingredients - it's outdoor entertaining at its best.
Need more grilled seafood inspo? Tune into BBQ Blitz, Mondays and Wednesdays from 23 October, 7:30pm, on Food Network then on SBS On Demand.