Cornish tuna in a Cajun and sesame crust, seared hard on the bars and left raw in the middle, folded into warm tortillas with a mango avocado guacamole. Twenty minutes on the gas, start to finish. Enders demo chef and ambassador HILARY ANDERSON builds them on the Enders gas grill.
Snails and scallops in the same shell, with a parsley and Cognac butter and sourdough croutons fried in beef dripping. Four minutes in the oven, two hours of arguing over who gets the last one. Twenty five years with Rick Stein, STEPHANE DELOURME cooks it in the Gozney Dome XL, in one Le Creuset pan.
Cornish octopus simmered gently in the kamado until a knife glides through, then charred hard over the coals and laid over seared new potatoes with a smoky mojo rojo. A Galician market dish gone west. Twenty five years with Rick Stein and now host of the Fire & Food Quarter, STEPHANE DELOURME cooks it on the Monolith kamado.
A fish burger with real bite: minced hake with whole brown shrimp folded through for texture, crumbed and cooked on a wood fired plancha. Serve in a soft white roll with a saffron mayo, a drizzle of sweet chilli and crispy onions.
Sizzling wok-fried prawns, garlic, and chilli tossed with rice and sweet kecap manis for a smoky, high-heat take on nasi goreng. Topped with a fried egg and fresh garnishes, it’s a quick, punchy one-wok meal.
Whole trout marinated in nori, rosemary, and blood orange, then plank-smoked over the fire for a delicate, woodsy flavour. Served with a zesty crayfish tartar and a crisp new potato and green salad for a light, elegant meal for four.
Smoky chipotle-marinated monkfish, grilled over the BBQ and piled into warm corn tortillas with spicy chunky guacamole and sweet-tart mango salsa. A vibrant, fresh-charred taco night, finished with a squeeze of lime.
The rösti is the star in this recipe show. The crispy potato combined with fish and peas gives posh fish and chip vibes but the rösti would also make a delicious brunch with ham and a fried egg.
Tuna steaks rolled in a fragrant trio of citrus zests are seared hot and fast on a cast-iron plancha until just crusted outside and gloriously rare within, then glazed with sweet chilli for a sticky, glossy finish.
Matt Tebbutt takes over the fireplate with a sweeping seafood spread — sesame-crusted tuna, soy-glazed octopus skewers, yuzu butter scallops, grilled prawns, and crispy-skinned mackerel all cooking at once across the heat zones. It’s a masterclass in live-fire timing, finished with charred watermelon and caramelised sweet potato for a feast that’s as spectacular to watch as it is to eat.
Sweet maple-glazed bacon and perfectly seared scallops come together in a rich brioche bun layered with peppery rocket. Finished with a punchy chilli crisp mayo, this indulgent sandwich balances smoky, sweet, and spicy flavours in every bite.
Oak-smoked cod brings a deep, savoury richness to fragrant coconut curried rice infused with warming spices and sweetness. Finished with boiled eggs, crispy onions, and a fiery drizzle of sauce, this dish delivers a bold balance of smoke, spice, and comfort.
Matt Tebbutt, chef and presenter, shares his recipe for the perfect sea bass showstopper.
This wild salmon recipe is a welcome addition to any table.
Indian spices tickle this delicious salmon dish, using the last of the summer vegetables – tenderstem broccoli, tomatoes and potatoes. The star of the dish is the chargrilled chickpeas cooked in a sieve directly over the coals.
Succulent, smoky monkfish cooked over open flames and served with vibrant toppings for the ultimate taco experience.
Scallops are in my top three favourite ingredients ever; I love to prepare them as much as I love to cook with them. If you can afford to, I really recommend buying hand-dived scallops, which are sourced sustainably and gathered in a way that respects the ocean floor.
Luke Vandore-Mackay bring you this delicious and easy seafood recipe for your summer table.
This is a Caffè Rojano classic that has been on the menu pretty much since the day we opened. It can be a snack, a small plate or a sharing dish that works well in a number of ways. It’s really simple to make, and the taste of spanking-fresh mackerel combined with the flavours of the juicy salsa and crunchy toast is amazing.
Nothing shouts of summer quite like the vibrant dish of paella. Cooked with ease on the BBQ, the traditional Spanish dish is loved worldwide. This simple recipe is the essence of sunny days and festive gatherings, every bite is a celebration of the BBQ season.
A seafood showstopper from Phil Yeomans for your spring entertaining.
Dave Pynt serves up a wonderful seafood recipe using fresh Shirako and Squid.
Fiery and zesty, chermoula is a classic Moroccan marinade for flavouring fish and chicken cooked in tagines and over the charcoal grill.
One of my favourite little fish to grill. A touch fiddly to assemble but very speedy to cook and they make a great lunch or snack.
Mitch Tonks shows you how to create this eye catching scallop salad.
Phil Roberts shares his tip on the best way to cook octopus in this spicy and flavoursome recipe.
When it comes to kamado-style barbecuing, grilling, smoking, low & slow and pizzas tend to steal the show. But pan cooking shouldn’t be overlooked. After all, anything you can cook on your hob, you can cook on your Big Green Egg, but better. Here, the clean, subtle smoke of charcoal adds an extra dimension to this light, summery stew in a way that simply wouldn’t be possible indoors.
Experience a culinary adventure with Nicolas Kersting’s Okonomiyaki smoked trout recipe – a Japanese savoury pancake topped with homemade smoked trout.
This is a real showstopper and a perfect meal to serve on a summer’s evening with everyone gathered around the barbecue.
Start by soaking the planks in water for at least 1 hour. Tip- these cedar planks also work great with cubes of salmon.
I am blessed with the quality of seafood along our beautiful Devon coastline, and the maritime larder is especially full at this time of year, just in time for when most people are firing up their BBQs.
Gin-Cured Smoked Salmon recipe. Infused with gin and enriched with beetroot and orange zest, this smoked delight is a game-changer for your BBQ repertoire.
Salmon is a delicate fish, so cooking on a plank such as maple or cedar keeps it from falling apart and helps to not overcook it, and you can add extra flavours, such as the lemon and marjoram herbs.
This salad is amazingly vibrant, packed full of interesting flavours and textures.
I love a charred octopus, but baste it with spicy nduja butter and you have possibly my perfect dish.
oodfired escabeche has to be one of our favourite fish dishes and perfect for lunch; the pinky-orange red mullet skin we use here looks fantastic with zingy orange zest, bright green fresh parsley and black olives.
We’re blessed in the UK with some wonderful seafood, but many struggle with cooking it on a BBQ without it all going wrong, and usually sticking and falling apart.
Try Phil Yeomans’ recipe for Cedar Plank Trout paired with a zesty spring salad. A fresh and vibrant dish perfect for any mealtime.
Any ingredients found at a 1970s’ dinner party are perfect for us, and prawns and pineapple make a great combination.
Feast on Phil Yeomans’ exquisite barbecue monkfish and chorizo skewers, served with a vibrant romesco salsa. Perfect for sharing!
Summer is finally here. Get the beers in, friends over and make the most of the sunshine. If you’ve never tried salmon on the grill, get ready for a special treat.
Discover Dan Cooper’s unique BBQ recipe for a warm mackerel salad with orange. Packed with flavour, it’s a fresh spin on traditional barbecue cuisine.
One of the most majestic, delicious fish in the ocean, Dover sole is delicate, buttery and is always worth seeking out. Even better when grilled over charcoal for a complex sweet and meaty flavour.
We love potted shrimp. These tasty little fellas smothered on thickly buttered toast are one of our favourite snacks.
Not quite a paella, but full of colour, flavour and baked in a paella pan. It’s quick to cook and a delicious fishy one-pan dish. Serve straight from the BBQ to table and dive right in.
We often have a bottle of anise-flavoured spirit like Pernod or Ricard Pastis lurking at the back of the cupboard. While they can be used to make cocktails, they also add great flavour to sauces such as this light summer stew.
We love katsu curry… and if we get enough of a lunch break at work, it’s our first choice. So here is our cheat’s version: katsu fried potatoes. They work great as a side but are perfect with fish, like this hot smoked halibut.
Grill up restaurant-worthy Wild Salmon at home with Marco Biasetti’s mouthwatering recipe for BBQ Magazine! This simple dish features succulent wild-caught fillets glazed in a sweet & savory honey-soy sauce, delivering perfectly charred & juicy perfection every time.
A sagani is a cooking vessel with two handles and saganaki the term given to Greek dishes cooked in this type of pan.
Skate wings are a real winner when it comes to fish on the BBQ or in a wood-fired oven; they are substantial, affordable, meaty and very tasty.
This Surf & Turf recipe brings together the bold, smoky flavours of a perfectly grilled rib-eye steak and succulent prawns. Paired with a fresh chimichurri, vibrant romesco salsa, and a tangy soy-lime dressing, it’s a delicious BBQ dish that’s sure to impress.
