Thai spiced mackerel

Ingredients

• 2 large whole mackerel, cleaned

• 150 ml (1/4 pint) oil

• Juice of 1/2 lemon

• 2 tbs Schwartz Spicy Thai Crushed Curry Spices

• 2 tbs light soy sauce

• 2 tbs mango chutney

• 1 bunch spring onions,- roughly chopped

• 1 red chilli, deseeded and finely chopped

Method

• Remove the backbone from the mackerel and cut each fish lengthways into two. Place the fillets in a shallow dish.

• Combine the oil, lemon juice, Spicy Thai Crushed Curry Spices, soy sauce and mango chutney in a small bowl. Pour over the fish and scatter with the spring onions and chilli. Cover and refrigerate for 1-2 hours.

• Cook the fish on the grill for 10-12 minutes or until tender.

Makes 4 servings.

Whole stuffed grilled salmon BBQ recipe

This whole salmon offers dramatic visual presentation that’s upstaged only by its flavour.

Ingredients

For the stuffing

• 3 slices bacon

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 tablespoons chopped fresh parsley

• 10 fresh sage leaves, chopped

• 1 teaspoon ground dried Mediterranean oregano

• 1/2 teaspoon fennel seed

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 1 whole salmon, about 4 pounds, boned for stuffing and scaled

• 1/2 teaspoon sea salt

• 1/4 teaspoon freshly ground black pepper

• 6 very thin slices of lemon

• Olive oil for brushing salmon

Method

To make the stuffing

• Freeze bacon; dice small. In skillet cook bacon over low heat until lightly browned, about 2 to 3 minutes. Add onion and garlic; sauté 4 minutes. Remove from heat. Stir in remaining stuffing ingredients. Chill completely.

• Lay salmon, skin side down, on work surface; season flesh with sea salt and pepper. Lay 3 lemon slices on each side of salmon. Spread chilled stuffing on one side and fold other side of salmon over the mixture. Tie salmon with butcher’s twine or use metal skewers to hold salmon closed. Cover tail with foil. Brush salmon with olive oil.

• Place salmon in centre of cooking grate. Grill 30 to 45 minutes, turning once halfway through grilling time. Remove salmon from grill and let stand 10 minutes before serving.

• Makes 6 servings.

Smoky lobster tails and corn on the cob BBQ recipe

Ah, the unmistakable luxury of grilled lobster tails. It's hard to believe they're so simple to make. If you use skewers, the tails will not curl while cooking. Grilled sweet corn and pure drawn butter make this a summertime favourite.

Ingredients

• 1 cup (8 ounces) unsalted butter

• 4 ears of corn, in husks and silks trimmed

• 4 lobster tails, about 1/2 pound each

• Kosher salt

• Freshly ground black pepper

Method

• In a small saucepan over medium-high heat, melt the butter until foam rises to the top and the milk solids settle at the bottom. Remove from the heat. Using a spoon, carefully skim off the foam. Pour the clarified (drawn) butter into another small saucepan, being careful to leave behind the milk solids. Keep warm over low heat.

• Place the corn in a deep container, cover with cold water and soak at least 1 hour. Remove the corn from the container; shake to remove excess water. Grill the corn over Indirect Medium heat for 25 to 30 minutes, turning several times. Use gloves to remove husks and silk.

• Place each lobster tail, shell side down, on a cutting board. Using a sharp knife or kitchen shears, cut lengthways through the centre of the tough underside of the tail, but do not cut into the flesh. Thread two skewers lengthways through the flesh of each tail. Brush the flesh lightly with some drawn butter. Season with salt and pepper to taste.

• Grill, shell side down, over Direct Medium heat just until the flesh turns opaque and the shell is bright red, 10 to 12 minutes.

• Using a large knife split each lobster tail lengthways through the shell to better expose the flesh. Serve warm with the corn and the remaining drawn butter

Makes 4 servings.

Smoked salmon one-bite burgers on blini

These unbelievably delicious appetiser are worth the extra effort.

Ingredients

For the blini

• 2 cups all-purpose flour

• 3 tablespoons buckwheat flour

• 1 package active dry yeast

• 1-1/2 tablespoons sugar

• 2-1/2 cups warm milk (105°F/41°C to 115°F/46°C)

• 3 eggs, separated

• 3 tablespoons melted butter

• 3 tablespoons sour cream

• 1/2 tablespoon salt

• Vegetable oil for brushing griddle

Method

• To make the blini: In a large bowl combine flours, yeast, and sugar. Add milk and beat until batter is smooth. Cover and let rise in a warm place about 1 hour or until double in size.

• Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter.

• Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.

For the salmon burgers

• 1-1/2 pounds skinless salmon

• 1/2 pound skinless smoked salmon

• 4 tablespoons snipped chives

• 1 tablespoon lemon juice

• 2 teaspoons extra-virgin olive oil

• 1/2 teaspoon freshly ground black pepper

• Pinch salt

• Non-stick cooking spray for spraying patties

• Dill mustard

Method

• To make the salmon burgers: Cut the fresh and smoked salmon into very small pieces. In a blender or food processor, pulse together, in batches, about 10 to 15 seconds each, until blended. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.

• Line a tray with waxed paper and spray lightly with cooking spray. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes.

• Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160°F/60°C), turning once two-thirds through grilling time.

• To make the appetiser, top each blini with a smoked salmon burger and a dollop of dill mustard.

Makes 16 servings.

Note: For a quick additional appetiser, you can top any extra blini with sour cream and caviar or sour cream and fruit preserves.

Soy-barbecued shrimp recipe

Ingredients

• 2 lb. large shrimp, shelled and de-veined

• 1 clove garlic

• 1/2 tsp. salt

• 1/2 cup salad or olive oil

• 1/4 cup soy sauce 1/2 cup lemon juice

• 3 tsp. finely chopped parsley

• 2 tsp. finely minced onion

• 1/2 tsp. pepper

Method

• Place shrimp in a shallow dish. Mash garlic or put it through a press. Blend in remaining ingredients. Pour over shrimp. Refrigerate covered, 2 to 3 hours. Place shrimp on skewers if they are small. Cook on gas grill about 3 to 4 minutes on each side until done throughout. Serve with cocktail picks.

Spice-crusted tuna with thai citrus dressing

Ingredients

• Four 7oz (200g) tuna fillets, 1in (2.5cm) thick

• 1 tbsp peanut oil

• 2 tbsp coriander seeds

• 2 tbsp black peppercorns

• Lime wedges

• For dressing

• 2 lemon grass stalks

• 1 fresh red chile, seeded and finely sliced

• 1 tbsp finely chopped cilantro

• 2 tbsp fish sauce

• 2 tbsp peanut oil

• 1/3 cup (90ml) fresh lime juice

Essential equipment

• Hinged wire rack, or alternatively a long metal spatula for turning fish on the grill

• For dressing, remove and discard the tough outer skin from the lemon grass stalks and finely slice. Combine lemon grass, chile, cilantro, fish sauce, oil and lime juice. Brush tuna fillets on both sides with oil. Crush the coriander seeds and peppercorns, either with a pestle and mortar, or by placing them in a plastic zip-lock bag and crush with a rolling pin. Press crushed seeds onto both sides of fillets. Grill according to instructions below. Pour over dressing and serve hot or at room temperature with lime.

Outdoor on the barbecue

• Grill over hot coals, 2 minutes per sides for rare, 3 minutes per side for medium rare, 4 minutes per side for well done.

Indoor

• Preheat a ridged cast iron grill pan over high heat. Cook for 2 minutes per sides for rare, 3 minutes per side for medium rare, 4 minutes per side for well done.

Think ahead

• Coat tuna with spices up to 4 hours in advance. Cover and refrigerate. Make dressing up to 3 hours in advance. Cover and refrigerate.

Makes 4 servings.

Stuffed trout with lemon and pink peppercorns BBQ recipe

Lemon bits add refreshing acidity to complement the rich trout flesh, while tiny pink peppercorns add an intriguing burst of flavour.

Ingredients

• 1 lemon

• 3 slices bacon, cooked, drained, and crumbled

• 3 tablespoons chopped parsley

• 1/2 teaspoon pink peppercorns

• 1/4 teaspoon salt

• Pinch freshly ground pepper

• 4 whole trout, cleaned and boned from belly side

• Olive oil spray

• 1/2 teaspoon salt

• Pinch freshly ground pepper

Method

• Peel lemon; discard rind. Dice pulp into small pieces. In a small bowl, combine lemon pieces, bacon, parsley, peppercorns, salt, and pepper. Mix well.

• Spoon one fourth of the bacon mixture into each boned trout. Close belly cavity over stuffing; tie each trout closed with 3 to 4 lengths of kitchen string. Spray trout on both sides with oil; season with salt and pepper.

• Place trout on centre of cooking grate and grill 12 to 14 minutes, turning once halfway through grilling time, until fish flesh is opaque and flakes easily with a fork.

Makes 4 servings.

Sweet and spicy shrimp kebabs

Great zippy flavour and perfect finger food for entertaining.

Ingredients

• 1/4 cup honey

• 1 tablespoon minced canned chipotle chilli pepper in adobo sauce

• 1/2 teaspoon kosher salt

• 1 pound jumbo shrimp, shelled and de-veined

• 2 tablespoons minced fresh cilantro

Method

• In a large bowl, combine the honey, chilli pepper, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.

• Thread the shrimp through the tail and head (2 or 3 per skewer) onto small skewers.

• Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

Makes 6 to 8 servings.

Tandoori spiced halibut fillets with cucumber and yoghurt salad BBQ recipe

All alone, a generous rub of Indian spices on delicate fish might feel a little too hot, but in the company of the cool flavours of a traditional cucumber salad, this combination balances with finesse.

Ingredients

For the rub

• 1 teaspoon curry powder

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground cumin

• 1/4 teaspoon turmeric

• 1/4 teaspoon paprika

• 1/4 teaspoon cayenne

• 1/8 teaspoon freshly ground black pepper

• 4 halibut fillets, about 6 ounces each and 1 inch thick

• Extra-virgin olive oil

For the salad

• 1 cup whole or low fat plain yoghourt

• 1 seedless cucumber, trimmed, peeled, and thinly sliced

• 2 tablespoons finely shredded carrot

• 2 tablespoons finely chopped fresh mint

• 1 teaspoon grated fresh ginger

• 1/2 teaspoon minced garlic

• 1/2 teaspoon kosher salt

For the garlic butter

• 2 tablespoons butter

• 1 teaspoon minced garlic

Method

• To make the rub: In a small bowl combine the rub ingredients. Rub the halibut fillets on all sides with the seasoning. Lightly brush or spray both sides of the halibut fillets with olive oil. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

• To prepare the salad: In a medium bowl combine the salad ingredients and stir to blend. Cover and refrigerate until ready to serve.

• To make the garlic butter: Just before serving, heat the butter and garlic in a small skillet over low heat just until the garlic sizzles. Remove from the heat.

• Grill the halibut over Direct Medium heat until the fish is just opaque and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill, brush fish lightly with the garlic butter, and serve with the cucumber salad on the side.

Makes 4 servings.