The Basics of Seafood
Seafood cooked on a barbecue is a real Australian favourite. Not only is it easy to cook, but the flavour and texture, if cooked correctly, is second to none.
You can barbecue whole fish, or in fillet or cutlet form. Whole fish
is very easy to cook on a barbecue and can be cooked in a number of
different ways. Rotisserie or foil wrap give the best results.
Raw shellfish is also ideal for barbecuing.
Marinating fish prior to cooking gives easy and quick variety to
barbecued fish. Basic marinating ingredients include
fresh lemon or lime juice,
onion (diced finely),
teriyaki sauce and
Anyone or more of these ingredients combined can make a suitable
For optimum results allow 1 hour for larger cuts and 20/30 minutes
for fillets to marinate in a refrigerator. Use remaining marinade to
baste fish during barbecuing.
Cooking times vary according to the thickness of the fish and should
be used as a guide only.
Whole fish allow 10-15 minutes per 500 g ( Ib) at approximately
150°C (300°F). As a guide, two burners on medium with the
roasting hood down produces approximately 195°C ( 385°F)
for the 3, 4 and 5 burner model. Also, two burners on medium for
the 2 burner model produces approximately 205°C (400°F).
Smaller cuts of fish ie steaks, cutlets, fillets and small
fish are best cooked on an oiled, preheated plate (griddle) or grill,
over direct heat on a medium setting for approximately 4-5 minutes
Shellfish cooking times using medium setting:
Prawns (cook for 3-5 minutes)
Mussels (cook for 6 minutes, or until open)
Scallops (cook for 2 minutes)
Balmain Bugs (cook up to 10-12 minutes)
Lobster (cook up to 12-15 minutes