Seafood - The Basics

Many delicious pork recipes can be cooked on your BeefEater, using either the direct or indirect cooking method. General guidelines Seafood cooked on a barbecue is a real Australian favourite. Not only is it easy to cook, but the flavour and texture, if cooked correctly, is second to none. You can barbecue whole fish, or in fillet or cutlet form. Whole fish is very easy to cook on a barbecue and can be cooked in a number of different ways. Rotisserie or foil wrap give the best results. Raw shellfish is also ideal for barbecuing. Marinating Fish Marinating fish prior to cooking gives easy and quick variety to barbecued fish. Basic marinating ingredients include fresh lemon or lime juice, white wine, oil (vegetable/olive), honey, ginger, onion (diced finely), soy sauce, teriyaki sauce and fresh herbs. Anyone or more of these ingredients combined can make a suitable fish marinade. For optimum results allow 1 hour for larger cuts and 20/30 minutes for fillets to marinate in a refrigerator. Use remaining marinade to baste fish during barbecuing. Cooking Times Cooking times vary according to the thickness of the fish and should be used as a guide only. Whole fish allow 10-15 minutes per 500 g ( Ib) at approximately 150°C (300°F). As a guide, two burners on medium with the roasting hood down produces approximately 195°C ( 385°F) for the 3, 4 and 5 burner model. Also, two burners on medium for the 2 burner model produces approximately 205°C (400°F). Smaller cuts of fish ie steaks, cutlets, fillets and small fish are best cooked on an oiled, preheated plate (griddle) or grill, over direct heat on a medium setting for approximately 4-5 minutes each side.

Shellfish cooking times using medium setting:

Prawns (cook for 3-5 minutes)
Mussels (cook for 6 minutes, or until open)
Scallops (cook for 2 minutes)
Balmain Bugs (cook up to 10-12 minutes)
Lobster (cook up to 12-15 minutes)