Tom Kerridge’s BBQ Fish and Seafood Recipes

Words by Emilie Dock

When he’s not manning the stoves at the two-Michelin-starred Hand and Flowers or perfecting dishes at Kerridge’s Fish & Chips, Tom Kerridge loves nothing more than firing up the grill. You’ll find 80 favourite recipes in his Outdoor Cooking: The Ultimate Modern Barbecue Bible (available from The Harrods Bookshop on the Ground Floor). But in honour of his restaurant at Harrods – and for those looking for non-meat BBQ ideas – he’s shared three tantalising dishes for the pescetarian palate: Tandoori Fish Skewers, Smoky Prawns Cooked in Foil and a Barbecued-Style Caponata Side Salad.

As ever, a gourmet meal tastes all the finer with fine wine; try pairing your menu with recommendations by Gavin Hills, Kerridge’s wine director and assistant manager at The Hand and Flowers, each listed below each recipe with tasting notes.

Recipes and images extracted from Outdoor Cooking: The Ultimate Modern Barbecue Bible by Tom Kerridge, published by Bloomsbury Absolute.

Salmon has a high fat content so it stays lovely and moist when cooked over direct heat. It can also be eaten a bit pink in the middle, so you don’t need to worry about undercooking it either. Quick pickled red onions cut through the rich flavours, as well as adding amazing colour.

Method

Prepare your pickled red onions an hour or so ahead

1. Slice the onions and place in a clean jar or bowl. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved.

2. Pour the hot pickling liquor over the onions and leave to cool slightly. Pop the lid on (or cover the bowl) and place in the fridge to pickle.

3. To prepare the salmon, cut each fillet into 4 equal-sized chunks. Place these in a bowl with the garlic, ginger and lime juice and mix well.

4. In another bowl, mix the yogurt with the spices and some salt and pepper. Add this spiced yogurt to the salmon and mix well again. Leave to marinate in a cool place for at least 20 minutes, or up to an hour.

5. Meanwhile, if using wooden skewers soak eight of them in water to avoid scorching on the barbecue.

6. Once marinated, thread the salmon onto your skewers, putting 4 chunks onto each skewer.

7. Brush the hot barbecue grid lightly with a little oil then lay the skewers on it. Cook for 2–3 minutes on each side until golden brown and lightly charred.

8. Meanwhile, warm the naan or roti on the edge of the barbecue.

9. Once cooked, transfer the skewers to a warm plate.

10. Serve the skewers on the warm naan or roti. Scatter over a little pickled red onion, some coriander and sliced green chilli. Serve with lime halves for squeezing over, and sweet chilli sauce on the side.

This no-hassle, no-mess dish is perfect for prepping ahead and sticking on the barbie as everyone arrives. The prawns steam-cook wrapped in foil, which locks in moisture to keep them juicy. Get people round the table as you undo the parcel – to savour the incredible garlicky aroma.

Method

1. Tear off a 45cm length of foil and place shiny-side down on your work surface. Lay a piece of baking parchment, the same size, on top. Fold them together in half and seal the edges on opposite sides by folding the foil edges over and over a few times, pressing them firmly. Put the prawns into the foil envelope through the open side.

2. Put the butter, olive oil, garlic, chilli, smoked paprika and sherry into a small pan. Place over a high heat and let it bubble away for 2 minutes. Take off the heat and season well with salt and pepper.

3. Pour the butter into the foil envelope over the prawns. Fold the foil edges together along the open side to seal the envelope completely. Place the foil parcel directly on your hot barbecue and cook for 12-15 minutes, depending on the heat of your barbecue. You’ll be able to tell that it’s nearly ready when the envelope begins to puff up with steam.

4. Remove the foil parcel from the barbecue, open it carefully and tip the prawns and juices into a serving bowl. Sprinkle with chopped parsley and serve with crusty bread.

Red peppers and aubergines become intensely smoky and delicious when they’re cooked whole on the barbecue. For this Mediterranean side, they’re combined with garlic, red onion and capers, and topped with basil and pine nuts. It works well with fish, lamb or chicken.

Method

1. Place the aubergines and red peppers on a hot barbecue and cook for around 15 minutes, turning regularly, until evenly blackened all over. The red peppers will cook faster – when they are ready, pop them into a bowl and cover with cling film. When the aubergines are softened and begin to collapse, they are ready. Place them in a separate bowl and cover with cling film.

2. Heat the olive oil in a large cast-iron frying pan over a medium heat on the barbecue. When hot, add the red onions and garlic and sauté for 3–4 minutes. Add the celery and cook for a further 2–3 minutes or until it is slightly softened. Remove the pan from the heat and leave to cool slightly.

3. Meanwhile, take the peppers from their bowl, peel away their skins and remove all the seeds. Remove the skin from the aubergines, too. Cut both the aubergines and peppers into large dice. Add these to a large salad bowl, along with the sautéed onion and celery.

4. Add the cherry tomatoes, capers and wine vinegar. Mix well and season with salt and pepper to taste. Scatter over the basil leaves and toasted pine nuts to serve.

TIP - If you have leftovers, this caponata will keep for days in the fridge and gets better the longer you leave it. Served with crusty bread to mop up the delicious juices, it makes a great lunch.