Summer BBQ seafood: what to grill
Seafood on the barbecue
Fish and shellfish take to fire well, and they cook faster than anything else on the grill, which makes them a good way to feed people without standing over the coals all afternoon. The trick is picking cuts that hold together over heat and knowing when to pull them. This page covers what to grill, how much to buy and how to keep it from sticking.
What to grill
- King prawns: shell-on, over a high heat, turned once. The easiest place to start.
- Whole fish: sea bass, bream or mackerel, scored and grilled whole, which protects the flesh and looks the part.
- Oily fish fillets: mackerel and salmon hold together and love the smoke.
- Firm white fish: monkfish, hake and tuna keep their shape and can go on skewers.
- Squid: scored and grilled hot and fast for a minute or two.
- Lobster and langoustines: split, brushed with butter and finished over the coals.
Softer, flaky fish such as plaice can fall apart on a grill, so save those for the pan or wrap them in foil.
How much per person
- King prawns: 5 to 6 per person
- Whole fish: one small fish each, or around 400 to 500g whole weight per person
- Fillets or steaks: 150 to 200g per person
- Squid: 150g per person
- Lobster: half a lobster per person
How to keep fish from sticking
- Start with a clean, hot grill and oil the fish rather than the bars.
- Leave it alone once it is down. Fish releases from the grill when it is ready to turn, so if it sticks it is not ready.
- Grill whole fish with the skin on and the skin scored, which shields the flesh.
- Use a fish cage or foil for anything delicate.
- Pull fish off just before you think it is done, because it carries on cooking off the heat.
How to plan it
Decide your menu and your numbers. Order online or call in, and tell us it is for the grill so we cut it to suit. Order by 1pm for next-day delivery across London and the UK, or order ahead and collect in Barnes, usually ready in about two hours.
We prepare everything to order and by hand at no charge: whole fish scaled and scored, prawns and squid cleaned, fish cut into skewer-ready pieces. Delivery is free for neighbours across SW13 and the surrounding areas, and free on UK orders over £60.
Frequently asked questions
What seafood is good for a barbecue? Shell-on king prawns, whole fish such as sea bass, bream or mackerel, oily fillets like salmon and mackerel, firm white fish like monkfish and tuna for skewers, squid and split lobster. These all hold up over heat.
How much seafood do I need per person for a barbecue? As a guide, five to six king prawns, one small whole fish or a 150 to 200g fillet, or half a lobster per person. Mix a few types across the grill so there is something for everyone.
How do I stop fish sticking to the barbecue? Use a clean, hot grill, oil the fish rather than the bars, and leave it alone until it releases on its own. Grill whole fish with the skin on and scored, and use a fish cage or foil for anything delicate.
Which fish falls apart on the grill? Soft, flaky fish such as plaice can break up over open bars. Grill firmer fish and whole fish on the barbecue, and cook the delicate ones in a pan or in foil.
Can you prepare seafood for the grill? Yes. We scale and score whole fish, clean prawns and squid and cut fish into skewer-ready pieces, all to order. Tell us it is for the barbecue and we will cut it to suit.
Do you deliver in summer? Yes. Delivery is free for neighbours across SW13, Mortlake, East Sheen, Richmond, Putney, Kew and Chiswick, and free on UK orders over £60.
Order for delivery
Popular from the counter: sardines, mackerel, sea bass, king prawns, squid and sea bream. See what is on the counter today or read how delivery works.
For a bigger spread, browse the boxes or ask us to build one for your numbers.
