A Christmas seafood BBQ is an Australian tradition, but we are all guilty of cooking the same old species year after year – we’re looking at you Barramundi, Atlantic Salmon, and prawns. To add some interest to your Christmas BBQ this year, we recommend mixing up your choice of seafood species… You’ll even save money, as lesser-known species are generally far cheaper than the old favourites.
Here are a few of our top recipes guaranteed to take your Christmas BBQ to the next level this year.
Vietnamese-style Stuffed Squid with Asian Slaw
Recipe here
This dish looks extremely impressive, but is deceptively easy to achieve. Squids’ tubular bodies are perfect containers for filling with all sorts of other ingredients – this recipe uses a simple combination of seafood and vegetables, but it’s a very versatile dish and you could add rice, pork mince, or other vegies and herbs.
Loligo and the locally-caught Gould’s Squid are great choices for squid if you’re on a budget, or you can splash out on a large Southern Calamari if you’re feeling fancy. Squid will come pre-cleaned from any retailer at Sydney Fish Market, then all you have to do is follow the instructions in to get it prepped for stuffing.
Spicy Barbecued Cuttlefish with Cherry Tomato and Sprout Salad
Recipe here
There are about ten species of Cuttlefish found in Australian waters. They are related to squid, calamari, and octopus in that they are all cephalopods, but they differ in having broader, thicker bodies, shorter arms, and a thick calcified internal shell. The flesh of the mantle, arms and tentacles is suitable for a wide variety of preparations, strips can be dusted in seasoned flour and deep-fried or marinated and char-grilled or stir-fried.
This spicy salad makes a good entrée, light meal or side dish for a Christmas barbecue; the cuttlefish can be marinated for several hours before cooking, then just throw it on the grill for a few minutes, until it turns opaque.
Barbecued Marron with Garlic and Herb Butter
Recipe here
Marron, the largest of Australia’s freshwater crayfish, turn a strikingly bright red when cooked and make an impressive BBQ entrée or main course when served with this simple butter. If you can’t get your hands on Marron, a large Eastern Rock Lobster would also be delicious cooked this way. A more budget-friendly option is the smaller Western Rock Lobster, which you can ask your fishmonger to prep for you ready to cook.
Whole Morwong Barbecued in Banana Leaves
Recipe here
A whole fish always makes a fantastic and impressive centrepiece for a Christmas BBQ. Wrapping it in banana leaves is a great way to ensure that the skin doesn’t char too much on the BBQ, and to keep the delicious flavours and moisture of the fish inside, steaming it in its own juices.
You can essentially cook any whole fish using this same method – Salmon, Barramundi, a large Mackerel, a few smaller fish like Bonito… the world is your oyster!
Barbecued Tuna Steaks with Walnut Sauce
Recipe here
Tuna steaks are a great alternative to red meat – they have a wonderfully meaty texture and a strong flavour profile that stands up well against the high heat of the BBQ. Remember to only cook fish until it is opaque – about 3 minutes on each side will do for a thick tuna steak – otherwise it will become tough.
You can pre-marinade your tuna steaks in flavours of your choice, or serve them with a fresh, light sauce like in this recipe. A simple salad of rocket provides a beautiful, zingy contrast to the heaviness of the tuna.
