So these past couple of days here in Perth, we lapsed into a fantastic, what-seemed-like summer weekend. Not to mention the fact that it was Easter…This of course called for a seafood feast. Like we needed an excuse.
We managed to eat crayfish, fish, squid, oysters, prawns and scallops! The grilled prawns and scallops were fantastic.
The piece de resistance was, of course, the steamed fish done over hot pellet coals in the smoker. (Try our Marri and Lemon Scented Pellets for Fish or Poultry.)
- 1 Fish – scaled
- Any spice or seasoning to your liking
- We used garlic, coriander, lemon, salt and lemongrass for a real asian twist
Spice fish with desired spice and let sit for 30 minutes. We stuffed ours with a lemon chunks and covered it in the rest. Wrap in alfoil. Have your BBQ ready and smoking. Place fish on the grill and cook for 20 to 25 minutes until the fish is flaky (be careful not to over cook). This will give you enough time to eat the oysters, shallow fried squid/prawn/scallops etc
Remove from grill and enjoy. With wine. And friends. Happy Easter.