Recipes

Grilled Squid With Ginger, Celery & Apple Salad

Grilled Squid With Ginger, Celery & Apple Salad

This really does give a kick to this particular recipe and also helps to counteract some of the heat generated by the ginger.
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Ingredients

For The Salad

  • 2 Teaspoons Freshly Grated Ginger
  • 1 ½ Teaspoons Cider Vinegar
  • Juice of 1 Lime
  • ½ Teaspoon Sugar
  • 3 Tablespoons Vegetable or Canola Oil
  • 5 Stalks of Celery Halved Lengthways then Sliced Diagonally into 2 ½ inch pieces
  • 1 Tart Apple Granny Smith is Ideal Peeled then Cut Into Matchstick Size Pieces
  • 2 Green Onions Halved Lengthways Then Slice Into 2 ½ inch Matchsticks Use the white and pale green parts only
  • 110 grams Sunflower Sprouts
  • 1 Serrano Chili Halved Lengthways Seeds Removed And Thinly Sliced Crosswise
  • 1 Teaspoon Black Sesame Seeds
  • Coarse Salt to Taste

Instructions

  • In a saucepan mix together the garlic, white or light miso paste, sake, mirin, soy sauce and oyster sauce to make a marinade.
  • You need to cook this sauce over a medium to high heat for around 3 minutes, making sure that you stir it continuously.
  • After the 3 minutes have elapsed remove from heat and place in a bowl to cool slightly.
  • You now need to tenderize the squid to do this you need to pound both sides of it with a kitchen mallet a few times.
  • Then cut along the seam of the squid with a sharp knife so you can open it up and lightly score the inside at ¼ inch intervals.
  • After doing this add the squid to the marinade and leave it to stand for 20 minutes.
  • Whilst the squid is marinating in the sauce you can now make the dressing to go with the salad that you will serve with the grilled squid.
  • First of all you need to whisk together the ginger, lime juice, vinegar, sugar and salt and add the oil to it very slowly until the liquid becomes emulsified.
  • To cook the squid on the barbecue you need to make sure that it is preheated to a medium to high heat.
  • When the barbecue is heated up you can now cook the squid.
  • You will need to use something to put on top of the squid as it is cooking lining a skillet with aluminum foil and put something like bricks in it should help.
  • Before you place the squid on the grill sprinkle the scored sides of the squid with salt and then place them facing down on to the grill.
  • It is a good idea to lightly oil the grill first before placing the squid on it to prevent them from sticking.
  • Once you have placed the squid on the grill place the weighted skillet on top and let them cook for about 1 ½ minutes.
  • Once the squid is cooked remove and cut into ¾ inch pieces.
  • To finish off take the apple, celery, green onions, sprouts and chilli into a bowl and pour over 3 tablespoons of the dressing made earlier.
  • Toss the ingredients so that they are all coated in the dressing then place some on to a clean plate with some of the squid on top before then sprinkling over this some sesame seeds.
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Course; Barbecue / Fish

Grilled Fresh Sardines

Grilled Fresh Sardines

This recipe helps to turn what is quite a humble fish into something a little special. Plus it is also good for your health as it helps to reduce “bad cholesterol” levels.
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Ingredients

  • 8 Medium Sized Whole Fresh Sardines
  • These should be gutted, and then rinsed inside and out before then being patted dry with a paper towel.
  • 1 ½ Tablespoons Extra Virgin Olive Oil
  • ¾ Teaspoon Coarse Salt
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 1 Garlic Clove Peeled
  • 6 Inch Baguette Cut Into 16 Thin Slices Diagonally

Instructions

  • Brush both sides of the sardines with 1 tablespoon of the extra virgin olive oil and thin sprinkle over them 1/2 teaspoon of salt and 1/8 teaspoon of the freshly ground black pepper.
  • Whilst you are doing this heat up the barbecue.
  • Once the barbecue is hot enough lightly oil the surface of the grill and them place the sardines on to it and cook them on a medium to high heat.
  • Cook each sardine for 2 minutes on each side.
  • Halfway through cooking the sardines you should also be cooking the slices of baguette that you will be serving with the fish.
  • But before placing the baguette slices on the barbecue first rub each side of them with the garlic and brush them with the rest of the olive oil.
  • Then sprinkle with the salt and pepper that is left over.
  • Cook each side of the bread for 1 minute or until they turn crisp.
  • As soon as everything is cooked place the sardines and bread on to a clean plate and serve with some lemon wedges to your guests.
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Course; Barbecue / Fish

Jerk BBQ Red Snapper

Jerk BBQ red snapper is a bold and flavorful fish dish that brings together Caribbean spices and fresh citrus for a perfectly balanced barbecue experience. This jerk BBQ red snapper combines the heat of traditional jerk seasoning with a light marinade that enhances the natural sweetness of the fish.

The key to this recipe is the layering of flavors. The jerk rub provides a spicy and aromatic base, while lemon juice and zest add brightness. A touch of soy sauce introduces subtle umami, creating a unique fusion that complements the delicate texture of red snapper.

For a complete barbecue meal, serve this dish with Maryland Smoked Home Fries for a hearty combination. For safe fish handling and cooking temperatures, follow the official advice from the FDA.

How to prepare jerk BBQ red snapper

Preparing this dish starts with seasoning the fish thoroughly. A mixture of garlic, scallions, lemon zest, and jerk spices is rubbed inside the fish to build a strong flavor base.

A separate marinade is then prepared using lemon juice, soy sauce, olive oil, and additional jerk seasoning. This mixture is used to baste the fish during grilling, ensuring it remains juicy and flavorful.

Grilling over medium-high heat allows the skin to crisp while the inside stays tender. Turning the fish carefully prevents it from breaking apart, while frequent basting adds layers of flavor.

A perfect Caribbean-style barbecue fish

One of the strengths of this recipe is its simplicity. With just a few ingredients, you can create a dish that feels vibrant and full of character.

This recipe is ideal for summer barbecues or light dinners. The combination of spice, citrus, and smoky grill flavor creates a refreshing alternative to heavier meat dishes.

Because red snapper cooks quickly, it is perfect for both quick meals and relaxed outdoor cooking. The balance of bold seasoning and delicate fish makes this dish highly enjoyable.

With its Caribbean roots and subtle fusion twist, jerk BBQ red snapper is a standout recipe that delivers both flavor and simplicity.

Jerk BBQ Red Snapper on rustic wooden table

Jerk BBQ Red Snapper

Spicy Caribbean grilled red snapper with fresh citrus.
Couverts4 persons
Total time 35 minutes
estimated costs pp $8.00 per serving
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Equipment

Ingredients

For the fish

For the marinade / baste

Instructions

  • Rub inside the fish.
  • Mix remaining garlic, jerk seasoning, lemon juice, soy sauce and olive oil.
  • Preheat barbecue.
  • Place fish on grill.
  • Grill 8 to 10 minutes per side.
  • Baste frequently during cooking.
  • Remove from grill.
  • Let rest briefly.
  • Serve warm.

Notes & Wine Advice

Notes

Handle the fish carefully to prevent it from breaking apart.

Variations

Add chili flakes for extra heat.
Use lime instead of lemon for a fresher taste.
Try fillets instead of whole fish.

Wine Advice

A crisp Sauvignon Blanc or a refreshing Rosé pairs beautifully with the citrus and spice of this dish.

Nutrition values

Calories: 420 kcal | koolhydraten: 6 g | Eiwitten: 40 g | Vet: 28 g | Verzadigd vet: 6 g | Natrium: 700 mg | Suiker: 2 g
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Course; Barbecue / Fish / Seafood
Cuisine; Caribbean / Jamaica
Season: All Seasons
Diets; Gluten-Free / Low Carb
Occasions Summerpartys

Spicy Tuna Steaks

Spicy Tuna Steaks

When it comes to cooking tuna steaks on a barbecue make sure that you do so on a very high heat. Also use the best quality steaks you can, as these will only require warming through to the middle.
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Ingredients

Instructions

  • In a bowl combine together well the lemon juice, olive oil, and 3 tablespoons of the cilantro leaves, garlic, shallots, cumin, cayenne pepper and salt.
  • Now into a large resealable bag you place the tuna steaks and then pour the sauce you have just made over them.
  • Make sure that you turn the bag over several times to ensure the sauce coats the steaks evenly then place in the refrigerator for 1 hour to allow them to marinate in the sauce.
  • About 15 minutes before you remove the tuna steaks from the refrigerator you should start up your barbecue so it is heated up correctly for cooking the steaks on it.
  • Just before you take the steaks out of the marinade after removing from the refrigerator lightly oil the grill on your barbecue and then place the tuna steaks on them.
  • Make sure the grill is placed as close to the heat source as possible as you need to cook the steaks on a high heat.
  • You should cook each side of the tuna steaks for around 4 to 5 minutes or until you feel they are cooked to the way people enjoy eating this type of fish.
  • Once they are cooked remove from the barbecue place on clean plates and sprinkle with the remaining cilantro and then serve.
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Course; Barbecue / Fish

Grilled Shark

Grilled Shark

Shark actually has a great flavor and the sauce in which you marinate the fish helps to enhance rather than overpower its flavor.
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Ingredients

Instructions

  • In a bowl combine together the garlic, pepper, soy sauce, orange juice, tomato ketchup, chopped parsley and lemon juice.
  • Take the shark steaks and place them in a shallow baking dish and pour the sauce you have just made over them.
  • It is important that you turn the steaks over to ensure that all sides of them are coated in the sauce, which you are going to be marinating them in.
  • Now cover the dish and place in the refrigerator for 2 hours.
  • When it comes time to cook the shark steaks make sure that the grill on the barbecue has been lightly oiled first to prevent them from sticking to the surface.
  • As soon as the barbecue has heated up remove the steaks from the marinate and place them on the grill keeping any left over marinate in the dish for use later.
  • Grill the shark steaks over a high heat for 6 minutes on each side or until when tested with a fork the fish flakes easily.
  • Throughout the time the shark steaks are cooking make sure that you baste them regularly with the remainder of the sauce you marinated them in earlier.
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Course; Barbecue / Fish

South Western Mahi Mahi

South Western Mahi Mahi

This is the perfect recipe to use if you want to serve Mexican style food for your guests at your next barbecue. You can use this particular recipe to make some amazing fish tacos.
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Ingredients

Instructions

  • In a bowl combine well together the cilantro, lemon juice, olive oil, honey, garlic, salt and pepper.
  • Plus the hot chilli powder if you want to add a little kick to this dish.
  • Then set to one side.
  • Now into a resealable bag or on a shallow baking dish place the fish fillets and pour over the sauce you made earlier.
  • Remember to turn the fish over so that all sides are coated in the marinade and leave if the refrigerator to marinate for 30 minutes.
  • Whilst the fish is marinating in the refrigerator you should be lighting your barbecue so that it is ready then for cooking the fish once you take it out of the refrigerator.
  • To cook the fish remove from the marinade and place on the barbecue directly over the heat sauce and then cook on each side for 3 to 4 minutes or until the fish is cooked through.
  • To check to see if it is done see if the fish flakes easily with a fork and has turned opaque through out.
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Course; Barbecue / Fish

Grilled Snapper In A Banana Leaf

Grilled Snapper In A Banana Leaf

This particular method of cooking not only helps to keep the fish together but also helps to steam it to perfection, but still allows some of the smoky flavor to permeate through to the fish also. Plus this method also allows you to add anything you want to the packet to bring out the flavor of the fish even more.
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Ingredients

Instructions

  • Into a food processor place the garlic, ginger, black pepper and coriander root and blend together so that it forms a paste.
  • Then add the soy sauce and continue to blend until all the ingredients become well combined.
  • Now set this mixture to one side.
  • Next you should rinse the snapper and then pat it dry with some paper towels.
  • Once you have done this take the sauce you made earlier and rub it all over the surface of the fish and place the fish to one side for 30 minutes.
  • It is now that you should be starting your barbecue up so that it has reached the required temperature for cooking the fish on.
  • Once the 30 minutes have elapsed take the snapper and place it on to the banana leaf.
  • It is important that the leaves you use are large enough to completely cover the fish.
  • However if you cannot get large ones then it is perfectly to cut the fish into pieces that will fit easily inside the leaves you do have.
  • But before you do wrap the fish in the leaves make sure that you have washed them thoroughly.
  • Also they need to be blanched in hot water for a number of seconds as this will help to make the soft and so much easier to wrap around the fish.
  • After the banana leaves have been blanched you should remove the thick spine from them with a pair of kitchen scissors.
  • Then place them on a work surface shiny side facing downwards.
  • Then you must brush vegetable oil all over the leaf facing towards you, which will then come into contact with the fish.
  • Once you have done this you can place the fish on to and then wrap the leaf around it.
  • To help keep the leaf around the fish when cooking secure it in place either with a skewer or toothpicks.
  • After wrapping the snapper in the banana leaf you can now place it on the barbecue to cook.
  • Cook it on a medium heat so place the grill around 4 to 6 inches above the heat source and cook on each side for between 8 and 10 minutes.
  • You need to keep an eye on the fish as it is cooking to ensure that the banana leaf doesn’t become burnt.
  • Although it may start to blacken in areas you don’t want the heat to burn right through the leaf.
  • After 16 minutes remove the packages from the barbecue and very gently open them to see whether the fish is cooked or not.
  • You will know when the fish is cooked because it is opaque in appearance and flakes easily with a fork.
  • If you notice that the fish isn’t cooked then securely wrap back in the banana leaf and place on the barbecue again for another couple of minutes.
  • When it comes to serving this dish it is best to allow the fish to remain enclosed in the banana leaf and open it when you reach the table.
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Course; Barbecue / Fish

Fish Roll Ups

Fish Roll Ups

A very traditional Australian recipe you may want to try out this summer.
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Ingredients

Instructions

  • Whilst the barbecue is heating up flake the smoked fish and melt the butter in a saucepan to which you then add the flour, pepper, salt and parsley.
  • Cook this mixture until it begins to boil then very slowly add the milk and then continue cook for a further two minutes.
  • Now add the Worcestershire sauce, cheese, lemon juice and the flaked smoked fish.
  • Mix all the ingredients together well.
  • Now take this mixture and spread it over the unbuttered side of the bread and roll each one up and secure them using a toothpick.
  • Once you have made up each fish roll place them on the barbecue grill, which you can lightly oil, and cook for around 2 to 3 minutes.
  • During this time make sure that you turn them over once and then serve immediately to your waiting guests.
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Course; Barbecue / Fish

Halibut & Red Pepper Kebabs

Halibut & Red Pepper Kebabs

Halibut is one of the least expensive fishes you can buy today. However by putting the fish onto skewers with peppers and onions you can ensure that you are able to feed more people with only a small amount of the fish.
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Ingredients

  • 680 grams Halibut Steaks Cut Into 1 Inch Chunks
  • 1 Large Bell Pepper Cut Into 1 Inch Squares
  • 1 Large Red Onion Cut Into 1 Inch Squares
  • 120 ml Fresh Lime Juice
  • 4 Tablespoons Olive Oil
  • 3 Tablespoons Fresh Finely Chopped Cilantro
  • 2 Tablespoons Sugar
  • 1 ½ Teaspoons Serrano Pepper Minced It is important that you wear gloves when dealing with this type of pepper

Instructions

  • In a small bowl place the lime juice, 2 tablespoons of olive oil, sugar, Serrano pepper and the sugar and combine well together until all the sugar has dissolved.
  • Now leave this to one side for around an hour so that all the flavors blend together.
  • Whilst the sauce is blending you should now be turning the barbecue on so that it can heat up ready to start cooking the halibut, pepper and onion kebabs.
  • To make the kebabs you should thread on to each one alternate pieces of the halibut, pepper and onion until they are all used up.
  • Metal skewers can be used however if you intend to use wooden ones make sure that they have been soaking in some water for at least an hour to ensure that they don’t burn when placed on the barbecue.
  • Before you place the kebabs on the grill brush them all over with the remaining olive oil and cook on a high heat for about 1 ½ minutes on all sides so you should be cooking them for a total of around 6 minutes.
  • You will know that the halibut is cooked as it will have turned opaque and will be flaky through the middle.
  • After removing the kebabs from the grill onto a clean plate now serve them with the sauce you made earlier alongside.
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Course; Barbecue / Fish

Sweet & Sour Halibut

Sweet & Sour Halibut

The rich thick sauce that you will eventually pour over the halibut steaks is the same one that you marinated the fish in originally. However it is best to reserve some of the marinate to make the sauce as you don’t want it to become contaminated by the fish. This sauce provides the halibut steaks with a great deal of flavor without being too much hassle to create.
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Ingredients

Instructions

  • Coat the grill on your barbecue with oil and then turn it on so it can start heating up.
  • Take the bell peppers and cut them in half and remove the seeds then set to one side for use later on.
  • In to bowl place the brown sugar, water, cider vinegar, tomato ketchup, soy sauce, garlic and ginger and mix well together.
  • Remove around 60ml of the sauce you have just made and set aside for later.
  • With the rest of the sauce you have just made dip each of the halibut steaks into it making sure that both sides of the fish have been evenly coated in it and again set to one side.
  • By now the grill should have heated up and you should place the bell peppers on them to cook.
  • Place the peppers on the grill with the skin side down and cook until the skin begins to blacken.
  • Remove once the skin starts to blacken and peel it away from the rest of the pepper.
  • Once the skin has been removed cut them peppers into thin strips.
  • Now place the halibut steaks on the grill and cook until they are done the flesh should start to turn opaque in color.
  • Once the steaks are cooked place each one on a clean plate then top with some of the slices of the bell peppers and the green onions before then pouring over equal amounts of the sauce that you put aside earlier.
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Course; Barbecue / Fish