As much as we all roll our eyes at the refrain "throw a shrimp on the barbie", a Christmas seafood BBQ really is an Australian tradition. The problem is, 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 spread this year, you've got to mix up your choice of seafood species… You’ll even save money, as lesser-known species are generally far cheaper than the old favourites. We could all use an extra buck in the pocket at the moment.
Here are a few recipes guaranteed to take your 2022 Christmas BBQ to the next level.
VIETNAMESE-STYLE STUFFED SQUID WITH ASIAN SLAW 
RECIPE HERE
This dish looks super 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; you could add rice, pork mince, or other veggies and herbs.
Loligo and the locally-caught Gould’s Squid are great choices if you’re on a budget, or you can splash out on a big ol' 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
"Christmas Cuttlefish?!" We hear you say incredulously. Yes, Christmas Cuttlefish!
There are about ten species of Cuttlefish found in Australian waters. They are related to other cephalopods like squid and octopus, but differ in having broader, thicker bodies, shorter arms, and a thick calcified internal shell (remember finding these on the beach as a kid?).
The flesh of the mantle, arms and tentacles works in a whole range of cooking styles: 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. Plus, you'll get the bonus of having your guests ask you excitedly, "What's that!?"
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 so it's ready to cook.
WHOLE FISH BARBECUED IN BANANA LEAVES
RECIPE HERE
A whole fish always makes an impressive centrepiece at Christmas.
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!
SEARED TUNA WITH SALSA VERDE
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 2 minutes on each side will do for a thick tuna steak – otherwise it will become tough.
You can pre-marinate 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.