Collection
Fish on the Grill
Cooking fish over fire requires a delicate touch and a clean grill. Whether you are grilling whole fish, searing fillets skin-side down, or cooking shellfish directly in the embers, these recipes highlight the natural affinity between seafood and smoke.
Whole Grilled Sea Bass
A whole sea bass stuffed with lemon and herbs, grilled directly over charcoal until the skin is crisp and the flesh pulls cleanly from the bone. Simple, fast, and better than any restaurant version.
Whole Grilled Sea Bass with Herbs
Whole sea bass stuffed with lemon, parsley, and thyme, grilled over direct heat until the skin chars and the flesh steams inside. Elegant, simple, impressive.
Whole Grilled Mackerel with Fennel and Dill
Whole mackerel stuffed with fennel and dill, grilled over direct heat until the skin crisps and the flesh is perfectly done. An oily fish that's made for the fire.
Whole Grilled Mackerel with Tomato Salsa
Whole mackerel grilled until the skin is crisp, served with a sharp tomato, red onion, and caper salsa. Fast, flavourful, and affordable.
Whole Grilled Trout with Almonds
Whole trout grilled until the skin crisps, served with toasted almonds and brown butter. The classic trout amandine, reimagined on the fire.
Whole Grilled Trout with Hazelnuts
Whole trout grilled and finished with hazelnut brown butter, lemon, and parsley. The hazelnuts add a nutty richness that pairs perfectly with freshwater fish.
Whole Grilled Sardines with Lemon
Whole sardines grilled over high heat until the skin blisters and the flesh turns opaque — three minutes a side. Dressed with lemon and olive oil.
Whole Grilled Bream with Tomatoes
Whole sea bream scored, seasoned, and grilled over direct heat, served with charred cherry tomatoes and fresh herbs. Simple whole-fish cooking at its best.
Whole Grilled Brill with Caper Butter
A whole brill grilled until the skin crisps and the flesh flakes, served with a caper and lemon brown butter. A special-occasion fish for the grill.
Whole Grilled Haddock with Parsley
Whole haddock grilled simply with olive oil, lemon, and parsley. The firm flesh holds together well on the grill and takes on a light smokiness.
Whole Grilled Pollock with Capers
Whole pollock grilled simply and served with a warm caper, butter, and parsley dressing. A sustainable, affordable alternative to cod on the grill.
Whole Grilled Sea Trout with Dill
A whole sea trout grilled with dill and lemon, the skin charring while the flesh stays silky. A beautiful centrepiece fish for summer entertaining.
Whole Grilled Turbot with Brown Butter
Whole turbot grilled until the firm, meaty flesh is just done, served with a classic brown butter, caper, and lemon sauce. The king of flat fish.
Grilled Mackerel with Horseradish
Whole mackerel is one of the best fish for the BBQ — oily, robust, and able to handle direct charcoal heat without drying out. Scored and seasoned simply, served with sharp horseradish cream and a watercress salad.
Grilled Squid with Lemon and Parsley
Fresh squid tubes and tentacles grilled very fast over maximum heat — 90 seconds per side — then dressed with lemon, parsley, and olive oil. Speed is everything.
Garlic Butter Prawn Skewers
Tiger prawns threaded onto skewers, grilled hard and fast over direct charcoal heat, and basted with a garlic, chilli and lemon butter as they come off the fire. Ready in under 10 minutes — one of the fastest things you can cook on a BBQ.
Teriyaki Salmon
Salmon fillets lacquered with a simple homemade teriyaki glaze and grilled over medium-high charcoal heat until caramelised and just cooked through. Served with grilled pak choi and steamed rice.
Smoked Trout with Beetroot and Horseradish
Whole trout brined and hot-smoked until silky and flaky, served with roasted beetroot and horseradish cream. A British classic, elevated by smoke.
Smoked Mackerel Pâté
Hot-smoked mackerel blitzed with cream cheese, lemon, and horseradish into a smooth, smoky pâté. No cooking required — just a food processor and five minutes.