Seafood Picnic

Fish and seafood have several advantages over regular meat. Firstly, they do not need to be marinated for a long time, and secondly, they are almost always cooked no longer than 5-10 minutes, and thirdly, they are much better absorbed by the body.

We suggest you try to replace the usual barbecue with grilled seafood and share with you some interesting recipes

Shrimp is almost impossible to spoil. They go well with a wide variety of sauces and marinades, so you can safely let your imagination run wild. It is important to remember that they should not be fried for longer than 2-3 minutes, otherwise they will become “rubbery”.

Try prawns in a spicy orange marinade.


king prawns – 14 pcs.

oranges – 1 pc.

red chili pepper – 0.5 pcs.

ground cardamom – 0.5 tsp

olive oil – 2 tablespoons

thyme – 2 sprigs

salt to taste

sesame seeds – 1 handful

Cooking method:

1. Peel the previously thawed king prawns from the shell, keeping the tail, so that later it would be more convenient to eat them.

2. Grate the orange peel on a fine grater. Squeeze the juice out of the orange. Finely chop the chili.

3. Put chopped chili peppers, juice and orange zest into a bowl. Salt, pour in olive oil. Add the cardamom, thyme leaves and mix.

4. Place the shrimp in the resulting marinade, stir and leave for 15 minutes.

5. Place shrimp on a BBQ wire rack and bake on each side for 1-2 minutes. Sprinkle the cooked shrimp with sesame seeds and serve.

On a note

The best way to defrost shrimp is to leave them in the refrigerator without pouring water, and at the very end, hold them at room temperature for a while. So the delicate texture of the shrimp will not be exposed to unnecessary external influences and will retain its softness.

Garlic marinated squid

Squids are neutral in taste, so lemon juice and garlic make an excellent base for a marinade.


squid carcasses – 4 pcs.

squid tentacles – 200 g

lemons – 0.5 pcs.

lemon zest – 1 tsp

chili pepper – 0.5 pcs.

garlic – 3 cloves

olive oil – 3 tbsp

salt – 2 pinches

pepper – 1 pinch

For filing:

avocado – 1 pc.

salad mix – 100 g

bulgarian pepper – 1 pc.

Cooking method:

1. Rinse and dry pre-thawed and peeled squid carcasses and tentacles.

2. Prepare the marinade. Peel and chop the garlic and chili. Squeeze the juice out of the lemon. Mix garlic, lemon zest, chili, pour in lemon juice, salt and pepper and add olive oil.

3. Pour the marinade over the squid carcasses and tentacles and leave for 15 minutes.

4. Place the squid on a wire rack and cook for 1 minute on each side.

5. Cut the avocado into strips, the pepper into thin slices. Place the salad mix and fried squid on a plate, garnish with vegetables and serve.

On a note

To easily clean squid carcasses, you must first defrost them in the refrigerator. Then pour boiling water for one minute. When the skin is curdled, drain the boiling water and place the carcasses in cold water. After that, it will be very easy to remove the curled skin. 

Mussels in white wine

Before buying mussels, make sure that the shells are tightly closed.

All shellfish go well with cream, coconut milk, white wine, and lemon. We offer you a recipe for mussels cooked in white wine.


mussels in shells – 800 g

onion – 1 pc.

garlic – 2 cloves

butter – 70 g

rosemary – 2 sprigs

parsley – 3 sprigs

white wine – 200 ml

black pepper – to taste

salt – 1 pinch

lemon – for serving

Cooking method:

1. Pre-thaw mussels and rinse thoroughly.

2. Peel the onion and cut into half rings. Peel the garlic and chop coarsely. Chop cold butter into small cubes.

3. Make a large rimmed plate out of several layers of cling foil and place the mussels in it.

4. Pour in white wine and salt. Add onion, garlic, pepper, rosemary sprigs and finely chopped parsley. Top with butter.

5. Cover the mussels with foil and seal the edges tightly. Place on grill and cook for 15 minutes. Discard any unopened shells. Serve the mussels with lemon wedges.

On a note

If you come across cracked shells before cooking, discard them. These mussels should not be eaten.

Grilled spicy dorada

The main rule for grilling fish is not to marinate it for too long. Enough 30 minutes, otherwise it will soften and fall apart on the grate.


dorada – 2 pcs.

garlic – 2 cloves

rosemary – 2 sprigs

lemons – 1 pc.

lemon zest – 1 tsp

olive oil – 1 tbsp l.

salt to taste

red pepper – to taste

black pepper – to taste

Cooking method:

1. Add the juice of half a lemon, zest, red and black pepper, salt, finely chopped garlic to the olive oil. Mix everything.

2. Peel the fish and cover with the resulting marinade.

3. Place a lemon wedge and a rosemary sprig in each carcass. Leave it on for 20 minutes.

4. Place the fish on a wire rack and cook for 7-10 minutes on each side. Serve with new potatoes and fresh vegetables.

On a note

To prevent the skin of the fish from curling up during cooking, several horizontal cuts must be made on it.

Salmon steaks in honey-lemon marinade

Red fish itself has a bright taste, so you should not use vinegar or mayonnaise to marinate it. They will kill the real scent. A variety of citrus fruits, olive oil and herbs work best for red fish. We offer you a recipe for salmon in a honey-lemon marinade.


salmon steaks – 4 pcs.

honey – 1 tbsp. l.

lemons – 0.5 pcs.

olive oil – 2 tablespoons l.

eggplant – 1 pc.

salt to taste

pepper – to taste

Cooking method:

1. Squeeze the juice of half a lemon into a deep bowl. Add honey, olive oil, salt and pepper. Mix thoroughly.

2. Place the salmon steaks in the marinade and let sit for 20 minutes.

3. Cut the eggplant into slices, season with salt, pepper and drizzle with olive oil.

4. Place fish and eggplant on a wire rack. Cook for 5-7 minutes on each side, depending on the size of the steak.

On a note

If you bought a whole fish, then when cutting, keep in mind that the optimal thickness of steaks is 2 cm.

We’ve brought you five easy seafood grill recipes. Tell us in the comments, what do you like to cook instead of meat? 

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