Easter Seafood BBQ: Grilling Fish and Prawns Like a Pro

TL;DR — Use firm-fleshed fish (barramundi, swordfish, whole snapper), keep shell-on prawns for the grill, flash-grill squid for 45 seconds per side, and never marinate in citrus for more than 30 minutes.

---

What Works on the Grill — and What Doesn't

The fish that falls apart on the BBQ isn't a technique problem. It's a species problem. Delicate, fine-grained fish like whiting, sole, and flathead tails simply cannot survive direct grill heat. They flake apart before they release from the grate. Keep those species for the pan or the fryer.

What belongs on the grill: barramundi fillets with the skin on, swordfish steaks, whole snapper (in foil or a fish basket), king prawns in the shell, octopus tentacles, squid tubes, large scallops in the half shell, and Moreton Bay bugs split lengthways. Everything on this list has either dense flesh, a shell that protects it, or fat content that prevents drying.

Oysters do not go directly on the grill from raw — shuck first, add Worcestershire sauce and bacon, then grill in the half shell for 3 minutes. Small school prawns fall through the grates and belong in a grill pan or basket.

Stopping Fish from Sticking

The technique is straightforward, but all four steps matter. Clean the grill grates with a wire brush before you start — old residue is the primary cause of sticking. Preheat with all burners on high for 10 full minutes. A cold or warm grill steams fish; a hot grill sears it. Oil the fish, not the grill — brush each fillet or piece with a light coat of neutral oil (vegetable, rice bran, or light olive oil). Oiling the grill creates smoke and burns off before the fish touches it.

Place the fish skin-side down and do not move it. For a barramundi fillet at 2 to 3 cm thick, that means 4 minutes undisturbed. The skin will release naturally when it's crisp. If you try to flip at 2 minutes, you'll tear it. Flip once. Cook 2 to 3 minutes more. Pull off when the flesh just turns opaque at the thickest point and rest for 2 minutes.

Timing by Species

Barramundi or swordfish fillets (2 to 3 cm thick): 4 minutes skin-side down on high heat, flip, 3 minutes more. Done when it flakes at the thickest point.

Whole snapper (1 kg): wrap tightly in foil with butter, lemon slices, and thyme. Medium-high heat with the lid closed, 10 minutes per side. Open the foil for the last 3 minutes if you want colour.

King prawns in the shell: butterfly by cutting along the back without going all the way through. Brush with marinade. High heat, 2 to 3 minutes per side. Done when pink and curled to a C — not a tight O, which means overcooked.

Squid tubes: score the inside in a crosshatch pattern at 5 mm intervals so they curl rather than curl unevenly. Very high heat, 30 to 45 seconds per side. That is the entire cook time. Any longer and they become inedible.

Octopus: pre-cook by simmering in salted water for 45 minutes until tender, then refrigerate. On the night, grill the tentacles on high heat for 2 to 3 minutes until charred at the edges. The inside is already cooked — you're adding colour and flavour only.

Moreton Bay bugs, split lengthways: flesh-side down on high heat for 3 minutes. Flip, shell-side down for 2 minutes. Add garlic butter to the flesh before flipping.

The Marinade

One marinade covers everything: 80 ml of olive oil, the juice of 1 lemon, 2 crushed garlic cloves, 1 tablespoon of chopped flat-leaf parsley, half a teaspoon of smoked paprika, salt and black pepper. For prawns and squid, add a small amount of fresh chilli. Marinate for 15 to 20 minutes. Do not exceed 30 minutes for any fish — citric acid denatures the surface proteins and the fish will fall apart on the grill.

Garlic butter at service makes everything better: 100g of butter, 2 crushed garlic cloves, a squeeze of lemon, and a pinch of salt. Melt, keep warm in a small pot beside the grill, spoon over everything as it comes off the heat.

BBQ-Ready Products at Tasman Star

Visit Labrador (5–7 Olsen Ave) or Varsity Lakes (20 Casua Dr) for barramundi fillets, shell-on king prawns, cleaned squid tubes, whole snapper, and Moreton Bay bugs. Order online for Gold Coast delivery or call ahead to confirm availability for your Easter Saturday cookout.