Tender fish, succulent seafood and fine shellfish: here we show you how delicacies taken from the water can become the star of the show when grilled on the barbecue.
Tender and succulent
Have you ever tried fish fresh from the barbecue? Or finely marinated mussels? Or octopus? These dishes need a little bit of care and attention – but with our recipes and a few tricks, you can create some true delights!
These kebabs with juicy prawns are quick and easy. Simply thread the prawns onto the skewers and marinate, then grill for approx. 4 mins. on each side. Hot chilli avocados make a super spicy accompaniment.
Grilling a whole fish is not difficult – find out just how easy it is in our FOOBY recipe. This sea bream takes just 6 mins. on each side. Enjoy with a summery, grilled rhubarb salsa for a sophisticated touch.
The right utensils make it even easier to cook fish
Use this for good results:
Use this for good results:
Of course you can simply place the fish on the grill and wait for it to cook. But you can also put trout, sea bream etc. in stylish fish grilling baskets and simply turn the whole thing. With delicate salmon or cod fillets, the non-stick grill plate also prevents sticking. And if you want to prepare something completely different: How about barbecued paella?
How to make a success of grilled items from the ocean:
our barbecue tips
The higher the fat content, the easier it is
Lean fish can also be thrown on the barbecue, but it is easier to prepare if the fish has a high fat content. Salmon, herring, mackerel and eel, for example, are particularly suitable. As a general rule, the larger and/or thicker the piece, the easier it is.
Directly onto the barbecue or not?
Large, whole fish can be placed directly onto the barbecue. Small fish with a low fat content that break up easily should preferably be prepared in aluminium foil or in an aluminium dish. Those who do not trust the barbecue, but also do not want to use aluminium can wrap the fish in a cabbage leaf, for example, or grill it on a bed of lemon and orange slices.
That way, nothing sticks
Whether on the barbecue or in foil, though, one rule always applies: apply ample fat! Before the fish goes on the barbecue, the base should be brushed with oil. That way, the grilled items will not stick when turned.
With or without the shell?
Because fish and seafood quickly dry out on the barbecue, their scales and shells are the grill master’s best friends. Fish fillets with skin on are good when cooked on the barbecue – those without are more of a case for aluminium foil. Likewise, shellfish such as lobster and prawns should always be grilled in their shell.
Not all bivalves are the same
Only in the case of bivalves is the shell not automatically a winner: scallops go on the barbecue without their shell, while oysters have just half of their shell removed. The water is retained – the bivalve cooks in it. In the case of mussels, the shell stays on.
Keep it short and sweet: cooking times
Fish and seafood need only a short time on the grill, as they very quickly dry out. This goes especially for items without any skin or shell. Too much heat is not good for them either, which is why they are better off on the indirect part of the grill or on a higher shelf.
How long exactly?
A whole fish or a whole lobster needs a good 20 minutes. Most bivalves are ready to eat after no more than six minutes. Prawns can be served after about five minutes and salmon steaks after roughly nine minutes.
Do not turn too often
Initially, fish and many seafoods always stick to the barbecue. Later on too, the sea creatures could fall apart or land in the embers when turned. Therefore, it is best to leave them to sit and only turn them for the first and last time about 70 percent of the way through the cooking time. If a piece of fish has skin on, this side goes on the barbecue first.