Great Tasting, Easy To Cook BBQ Beef Recipes From Around The World

A Personal Selection Of Tried & Tested Recipes For You To Enjoy

Invite some friends and family around and throw these swimmers on the grill, chill a bottle of riesling, and you're in for a good afternoon.

As I come across other good recipes I'll add them to the page so subscribe to the blog or check back every now and again.

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The BBQ Fish Recipes

Salt-baked Fish With Fennel Seeds, Coriander & Pepper

makes 6 serves

• 1 1.2kg gutted and cleaned whole snapper, unscaled
• 1 tablsp black peppercorns
• 1 tablsp fennel seeds
• 1 tablsp ground coriander
• 4kg coarse rock salt
• Lemon wedges, to serve
• Olive oil, to serve
• 3 Lebanese cucumbers, thinly sliced
• 2 tablsp finely shredded fresh mint
• Salt & freshly ground black pepper

Preheat your hooded BBQ to around 200°C.

Wash the stomach cavity of the snapper and use paper towel to pat dry. Rub 1 tablsp of the spice mixture inside the cavity.

Spread half the salt over the base of a roasting pan large enough to hold the snapper (about 30 x 35cm). The salt should be at least 1cm thick. Sprinkle half the remaining spice mixture over the salt where the snapper will lie. Place the snapper on top and sprinkle with the remaining spice mixture. Cover with remaining salt, pressing it firmly around the snapper.

Bake in the BBQ for 35 minutes. Remove the pan and set aside for 5 minutes.

Meanwhile, to make the cucumber & mint salad, combine the cucumber and mint in a bowl. Season with salt and pepper, and toss to combine.

Carefully remove the salt from the top of the fish. Remove the skin and discard. Use a fork and a spoon to scoop the flesh onto serving plates. Remove the backbone and serve the remaining flesh. Serve with the salad and lemon wedges, and the olive oil passed separately.

Note: Salt usually draws moisture out of food, but in this case, the presence of fish scales prevents this from happening. The salt crust actually retains the moisture, while providing a subtle saltiness.

Indonesian-Style Barramundi

makes 6-8 serves
You can also use snapper in this recipe.

• 1kg (2.2lb) Barramundi fillets or steaks
• 200ml (7 fl oz) (½ can) pilsner or pale ale
• 2 teasp minced garlic
• 1 teasp ground ginger
• habanero hot sauce, to taste
• 2 onions, sliced
• 1 lime sliced
• ½ cup kecap manis (sweet, thick soy sauce)
• 2 tablsp oil

Place the barramundi in a shallow baking dish and pour the marinade over it.

Cover and refrigerate for at least one hour.

Remove from the marinade and transfer the barramundi to a sheet of heavy-duty foil cut about 5cm (2 inches) larger than fish all around; bend edges up to make lip around the fish.

Sprinkle the green onions over the fish.

Cook the barramundi on a hot grill, but not directly over heat source (coals or gas).

Cover the grill and open the vent and cook for about 20 to 30 minutes, until the fish is opaque and flakes easily.

Serve with rice topped with crispy fried onions and garlic (any asian store)

Japanese Style Grilled Tuna With Avocado Salsa

makes 4 serves

An unusual fusion style recipe that combines Japanese and Latin American items.

I've substituted orange and lime juice for conventional rice vinegar in the ponzu sauce - just to really mix it up.

Ponzu

• 1/2 cup lime juice
• 1/2 cup cup orange juice
• 1/4 cup grated onion
• 1/4 cup soy sauce
• 1 tablsp chopped peeled fresh ginger
• 1 jalapeno chilli, de-seeded and very finely diced

Salsa

• 3/4 cup diced cucumber
• 1/2 cup diced peeled avocado
• 1/4 cup chopped coriander leaves
• 1/2 cup diced roma tomato

The Rest

• 4 tuna steaks
• 2 cups cooked rice, hot
• 1/4 teasp salt
• olive oil

Make the salsa by combining the salsa ingredient in a bowl.

Sprinkle fish with a little salt and then pre-heat the grill plate on high.

Cook the tuna 3 minutes on each side or until desired degree of doneness.

Cut each tuna steak diagonally across the grain into thin slices.

Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.

makes 6 serves

• 6 x 175g tuna steaks, ideally 3cm thick

Marinade:

• 3 teasp tamarind pulp
• 3 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fenugreek seeds
• 2 large mild green chillies, finely sliced, or to taste
• 1 tsp cayenne pepper
• 1 clove garlic, very finely diced
• 2 teasp amchar powder (powdered green mango) most asian shops carry this

Grilling:

• vegetable oil for brushing
• fine sea salt and freshly ground black pepper
• 2 limes sliced into thin wedges

Making the marinade: Place the tamarind in a teacup or small bowl with 4 teaspoons of boiling water and leave to soften for 20-25 minutes, mashing occasionally with the back of the spoon to extract all the flavour.

Push through a sieve with the back of a spoon into a bowl.

Toast the cumin, coriander and fenugreek seeds in a dry skillet or frying pan.

Grind in a spice grinder or pestle and mortar.

Mix with the prepared tamarind and all the other marinade ingredients.

The Rest:

Cover and refrigerate for at least 2 hours, or overnight.

Take the tuna from the fridge and allow it to come to room temperature (about an hour).

Brush both sides of each steak lightly with vegetable oil and season well with salt and pepper.

Pre-heat the barbecue grill to high, or 'searing', temperature. Clean and lightly oil the rack.

The following timings are for a 3cm thick steak cooked pink ( if yours are thinner, adjust the grill time accordingly).

Place the steaks on the grill and cook for 2 minutes.

Wait until the fish begins to mark and so release itself from the grill bars. Then turn the steaks.

Grill for another 2 minutes on the flip side, or until well marked.

To serve: Remove the crusted seared tuna steaks to a serving plate and surround with lime wedges.

Serve with a plain rice, raita and your favourite Indian chutney.

Tips: More than most fish, tuna suffers greatly from overcooking, becoming dried out and flavourless, so take great care.