Now take the four garlic cloves and chop them up then sprinkle with some salt and using the back of a large knife smash the garlic up until it forms a paste.
Then place the garlic with some olive oil in a frying pan (skillet) and cook over a medium to low heat until the garlic starts to turn brown.
This should take around 5 minutes then once the garlic has turned brown remove from heat.
Next you take the shrimps and thread them onto wooden skewers and sprinkle over them some salt and pepper to season.
Then brush one side of the shrimps with the garlic and olive oil mixture you made earlier and place this side down on to the barbecue.
Cook the shrimps until they start to turn pink in color and they begin to curl.
This should take around 4 minutes and then turn them over.
But before placing back down on the barbecue brush with more of the garlic oil and then cook for a further 4 minutes until the flesh has turned opaque and the shrimps are pink all over.
In either a resealable plastic bag or a shallow baking dish mix together the lemon juice, soy sauce, mustard, garlic, sugar and curry paste.
Then add the prawns and mix all these ingredients together thoroughly.
Now seal up the bag or cover the dish with some cling film and place in the refrigerator to marinate for 1 hour.
Next heat up the barbecue and place the grill down low as you will be cooking these prawns on a high heat.
Once the barbecue is ready lightly oil the grill and place the prawns that have been threaded onto skewers and cook on each side for 3 minutes each.
If you want to make turning them over easier place the kebabs inside a fish basket.
You will know when the prawns are ready, as they will turn a pink opaque color.
As for the remaining sauce, which you marinated the prawns in initially, transfer this to a small saucepan and heat up until it starts to boil.
Allow it to boil for a few minutes before then transferring to a bowl which your guests can then dip the kebabs in and which you have also used to baste the prawns in whilst cooking.
It is important that you make sure that you clean the oysters very well. However you may find that they have already been cleaned well by your fishmonger and so will only need a light scrubbing and rinsing. Whilst you are cleaning the oysters make sure that they are tightly closed. If they aren’t or you find that they are easy to open through them away as these aren’t fresh or healthy. After cleaning the oysters keep them cold by placing them in a bowl with a bag ice on top.
Once the barbecue has heated up place the oysters on to the grill on a medium to high heat.
If you want to prevent any flare ups whilst the oysters are cooking as juices drip out of them then cover the grill with some aluminum foil first.
After placing the oysters on the grill close the lid of the barbecue and let them cook.
It is important that you keep a close eye on the oysters as they are cooking.
So check them every 3 to 4 minutes.
Once you notice the shells starting to open then remove them from the grill.
After removing the oysters from the grill open the shells and then loosen the meat and place on a plate so your guests can then help themselves.
Beside the plate of oysters put some bowls with the melted butter, hot sauce and Worcestershire sauce in them and which the guests can then spoon on top of the oysters if they wish.
This is the perfect recipe to serve at any barbecue in the summer. The perfect accompaniment to this dish is seasoned rice along with frozen margaritas.
12Wooden Skewers That Have Been Soaked In Water for 1 Hour
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Instructions
In a bowl combine together the lime juice, honey, soy sauce and oil.
Then to this add the Jamaican jerk seasoning, hot pepper sauce, salt and pepper.
Now add to the sauce you have just made the shrimps make sure that you mix everything well together so that the shrimps are completely coated in the sauce.
Cover the bowl and place in the refrigerator and leave there for one hour to allow the shrimps to marinate in the sauce.
This is the time when the skewers should have been placed in the water to soak.
About 30 minutes before the shrimps are due to come out the refrigerator you should now get your barbecue going.
The shrimps will need to be cooked on a medium to high heat so place the grill of the barbecue about 4 to 6 inches above the heat source.
After removing the shrimps from the refrigerator now remove the skewers from the water, then pat them dry before then spraying or brushing with some nonstick cooking spray or oil.
Now thread on to each skewer the shrimps until all 12 skewers have been used and place on the grill and cook each kebab for 5 minutes on each side or until the shrimps have turned pink in color.
Once the shrimps are cooked place on clean plates and serve with the seasoned rice and frozen margaritas.
Barbecued halibut steaks combine tender flaky fish with a rich sweet-savory glaze that caramelizes beautifully on the grill. The halibut develops lightly charred edges while staying moist and delicate inside, creating a seafood dish that feels both simple and impressive. The buttery glaze with soy sauce, lemon juice, and brown sugar adds smoky depth and balanced flavor to every bite.
What makes this halibut recipe especially appealing is the balance between sweet, savory, and citrus flavors. Brown sugar helps create caramelization on the grill while soy sauce adds savory richness and lemon juice brightens the fish naturally. Together, the ingredients create a glaze that enhances the mild flavor of halibut without overpowering it.
Why barbecued halibut steaks are perfect for grilling
The popularity of barbecued halibut steaks continues to grow because halibut holds together beautifully over high grill heat. Its firm texture makes it ideal for barbecuing while still remaining tender and flaky after cooking. The glaze also bastes the fish continuously during grilling, helping build rich flavor and a lightly caramelized surface.
Another reason this seafood recipe works so well is its simplicity. Only a handful of ingredients are needed, yet the finished fish tastes elegant and deeply flavorful. This makes the recipe suitable for both relaxed weeknight meals and outdoor entertaining.
Sweet glaze balances smoky seafood flavor
The buttery glaze is one of the highlights of these barbecued halibut steaks because it creates rich flavor while helping the fish stay moist during cooking. Brown sugar caramelizes gently while soy sauce adds savory depth. Lemon juice balances the richness and gives the fish a brighter finish.
If you enjoy fresh seafood barbecue recipes, you may also like our Ultimate Grilled Fish Tacos, another flavorful grilled seafood dish packed with smoky flavor and fresh ingredients.
Texture plays an important role in this grilled fish recipe. The halibut remains flaky and tender while the glaze develops a slightly sticky surface from repeated basting on the barbecue. This creates a delicious contrast between the moist fish and lightly caramelized exterior.
The recipe also pairs beautifully with many side dishes. Warm potatoes, steamed rice, grilled vegetables, or crisp salads all complement the smoky and buttery fish naturally. Fresh herbs or additional lemon wedges can also brighten the final presentation.
These barbecued halibut steaks are especially useful for entertaining because they cook quickly while still feeling refined and restaurant-worthy. The glaze can also be prepared ahead of time, making the final grilling process simple and efficient.
Proper food handling remains important whenever preparing fresh seafood. Fish should always be stored properly and cooked to safe temperatures during grilling. For additional seafood safety and preparation guidance, visit the FDA.
Ultimately, barbecued halibut steaks deliver smoky grilled flavor, flaky seafood texture, and rich buttery glaze in an elegant barbecue recipe perfect for summer dinners and outdoor gatherings.
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Barbecued Halibut Steaks
Tender grilled halibut steaks basted with a sweet and savory buttery glaze.
Even though this recipe allows you to cook the fish quickly you will need to allow plenty of time for the fish to marinate. At least 2 hours should be sufficient time. If you can use any fish with firm flesh to make your kebabs from. Swordfish is ideal.
In a bowl combine together the olive oil, garlic, coriander, cumin, lemon juice, salt and pepper, then place to one side, as this is the marinade for the fish.
Now take the fish fillets and cut these in to 3cm size cubes and combine with the sauce you made earlier.
Now place the covered bowl into a refrigerator for several hours.
Whilst the fish is marinating make sure that you stir it occasionally.
Just before you are about to start threading the fish cubes on to wooden skewers that have been soaking in water for at least 30 minutes you should get the barbecue going.
It is important that before you thread the cubes of fish on to the skewers you drain them well first and also make sure that the grill on the barbecue has been oiled.
Now place the skewers on the barbecue and cook each kebab for between 6 and 8 minutes turning them occasionally and also basting them with any leftover marinade.
The fish is cooked through when the flesh has turned opaque and the exterior is a light brown color.
Once the kebabs are cooked serve them with a crisp green salad and some lemon wedges.
You may find it hard to believe but this burgers hold up extremely well when cooked on a barbecue. If you can use a good fillet of wild salmon to make the burgers from. Once cooked serve the burgers in a roll with some lettuce and tomato and a mustard and horseradish sauce.
You need to cut the salmon into strips crossways and then chopping these up until the fish has become well minced.
As you do chop the fish up look out for any bones and remove these.
Now into a large bowl place the minced salmon, breadcrumbs, red onion, mustard, horseradish and eggs.
Then season this mixture with the salt and pepper and rosemary and combine them all together.
Now place the mixture in the refrigerator to chill for at least 30 minutes.
Whilst the salmon mixture is chilling you should now get your barbecue going and place the grill which you will have oiled just before you start cooking around 4 to 6 inches above the heat source.
This is because you will be cooking the burgers on a medium to high heat.
After removing the salmon mixture from the refrigerator form it into 8 burger patter and then lightly coat each one with some olive oil.
Then place each patty on the barbecue and cook for between 4 and 5 minutes on each side.
As soon as the burgers are cooked serve on a bun with lettuce and tomato and pot of mustard and horseradish beside them.
Whilst four long wooden skewers are soaking in water you need to cut the swordfish up into 2cm chunks.
To do this you first need to cut away the skin.
As the skin is quite thick you need to use a very sharp knife.
In a bowl grate the zest from one of the lemons and add to this the juice of it along with the olive oil and garlic and then add to it the finely chopped up basil leaves then mix well together.
As for the other two lemons you now need to cut these into 8 wedges.
Next cut the courgettes in half lengthways and then score the white flesh with the tip of a sharp knife so a criss cross pattern is formed on them.
Then lightly brush with some of the marinade you have just made and set to one side for cooking on the barbecue later.
Now into the marinade you need to put the chunks of swordfish and mix well together before then placing to one side for them to marinate in the sauce for between 5 and 10 minutes.
Whilst the swordfish is marinating in the sauce now is the time to turn on or light your barbecue.
As soon as the marinating time has elapsed you are now ready to make up the kebabs on to each skewer thread chunks of swordfish along with the lemon wedges in an alternate pattern.
Then sprinkle both the kebabs and courgettes with some coarsely ground black pepper and place all items on to the barbecue grill, which has been lightly oiled.
Cook both the kebabs and courgettes for between 10 and 15 minutes, making sure that you turn the kebabs over occasionally to ensure that the fish is cooked right through.
The same also goes for the courgettes.
It is important that whilst the kebabs are cooking that you also baste them regularly with any marinade you have left over.
Once the kebabs and courgettes are cooked serve to guests on clean plates along with the warm focaccia bread.
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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