Cooking seafood on the BBQ

Seafood loves fire - Get your barbecue out this summer and enjoy some prime seafood from Rockfish.

Cooking Seafood on the BBQ

There’s something magical about cooking seafood over fire. The smell of the sea meeting the smoke, the sizzle of fish on the grill — it’s one of the simplest and most satisfying ways to enjoy what the ocean gives us. At Rockfish, we believe seafood and barbecues are made for each other. With a few simple tips and the right fish, you can create dishes that taste like summer on the coast, wherever you are.

Start with the right fish

The key to great barbecued seafood is choosing fish that can handle the heat. Firm fillets like monkfish, hake, or gurnard stay beautifully together on the grill, while whole fish such as mackerel, bass, or bream cook evenly and soak up that gentle smoky flavour. Shellfish also shine over flames — scallops in the half shell, Skull Island prawns, or even a handful of mussels in a pan on the grill all bring drama and flavour to the table. All the fish in this collection are fish we think are great for the BBQ.

Keep it simple

Seafood doesn’t need much — a little olive oil, sea salt, and perhaps a squeeze of lemon is often enough. If you’re using one of our marinaded butters, like garlic or béarnaise, let it melt over the fish at the end of cooking so it glazes and enriches the flesh without burning. Barbecuing is about simplicity; the heat and smoke do most of the work. Here's some tips from Mitch you might find useful.

Make it a feast

A seafood BBQ isn’t just about the grill — it’s about the gathering. Serve your fish on big platters with fresh salads, good bread, and a glass of something crisp and cold. Try monkfish kebabs with lemon and rosemary, grilled sardines with sea salt and olive oil, or scallops sizzling in their shells with garlic butter. These are dishes designed to share and enjoy outdoors, the kind of food that sparks conversation and lingers in memory.

The Rockfish way

All our seafood comes perfectly portioned and vacuum-packed, so it’s ready for the BBQ straight from the fridge. Because it’s landed and prepared within hours in Brixham, the freshness does the talking — no heavy sauces or fuss required. Whether you’re firing up in the garden or at the beach, cooking seafood on the BBQ is a celebration of simplicity, sustainability, and the incredible flavour of the British coast.

So light the grill, gather your friends, and let the sea and smoke do the rest.

Great recipes for a BBQ

Hand dived Scallops with fennel and orange salad by Rockfish
Scallops with Fennel and Orange Salad
Salad Nicoise with Grilled Sardines
Salad Nicoise with Grilled Sardines
Monkfish and Rosemary Skewers with Salsa Verde
Monkfish and Rosemary Skewers with Salsa Verde
Scallops with white port and garlic recipe
Scallops with white port and garlic
Barbecued squid with tomato and chilli recipe
Barbecued squid with tomato and chilli

Q&A about cooking seafood on the BBQ

What’s the best fish for cooking on the BBQ?

Firm, meaty fish like monkfish, hake, gurnard, or tuna hold up beautifully to the heat. Whole fish such as mackerel, sea bass and bream are also perfect because the skin protects the delicate flesh and adds flavour when crisped over the coals.

How do I stop fish sticking to the grill?

Make sure your grill is hot, clean and lightly oiled before adding the fish. A little oil brushed over the fish itself also helps. Once it’s on the grill, avoid moving it too soon.

Should I use direct or indirect heat for barbecuing fish?

For fillets and thinner pieces, direct heat gives a lovely sear and smoky flavour. For thicker cuts or whole fish, start over direct heat to colour, then move to indirect heat to finish cooking gently without drying out.

Can I barbecue shellfish?

Absolutely. Scallops in the half shell, Skull Island prawns, mussels in a tray, and even lobster tails all thrive on the BBQ. They cook quickly and take on a wonderful charred sweetness from the flames.

How can I tell when fish is cooked on the BBQ?

Fish is ready when it flakes easily under gentle pressure and turns opaque all the way through. Shellfish like prawns are done when they turn pink and firm.

What’s the best way to season seafood for the BBQ?

Keep it simple — olive oil, sea salt, lemon juice, garlic butter or fresh herbs are all you need. Good fish speaks for itself, and the smoke adds plenty of flavour. Rockfish butters like Garlic or Béarnaise make perfect finishing touches.

Do I need special equipment for grilling fish?

Not necessarily. You will need a pair of tongs and a spatula or fish lifter. A fish basket or grill tray helps keep delicate fillets intact, but you can barbecue straight on the grates if they’re clean and oiled. A lid helps trap heat and smoke for even cooking.

Can I cook frozen seafood on the BBQ?

It’s best to thaw seafood completely first so it cooks evenly. Rockfish vacuum-packed portions defrost quickly in cold water and are ready for the grill within minutes.

What should I serve with barbecued seafood?

Seafood loves freshness — try salads with lemon or fennel, crusty bread, aioli, or grilled vegetables. For a simple showstopper, drizzle your fish with melted garlic butter and scatter with fresh herbs before serving.

Why does Rockfish seafood work so well for the BBQ?

Because every portion is fresh, boneless, vacuum-packed and clean, our seafood goes straight from fridge to grill with no mess or prep. It’s landed and prepared the same day in Brixham, so when you barbecue Rockfish fish, you’re tasting the sea at its freshest.