We love throwing a prawn on the barbie, but we love grilling whole fish, squid and scallops too. If it’s seafood you’re grilling up this summer, then you’ve come to the right place. When it comes to shellfish, it’s best to leave the shell on as a protective layer against the heat; with fish, pat the skin and flesh dry with paper towels before cooking.

Barbecued prawns with honey, sesame and lemon

Salmon rillettes with pickled baby vegetables

Prawns and clams baked in tomato and chilli

La Casita’s whole barbecued fish with sour-orange glaze

Amy Hamilton’s grilled scallops with spring onion and peanuts

Scampi with green mango and fried shallots

La Casita’s tostada with achiote-grilled albacore

Una Más’ grilled octopus with fermented chilli

Grilled tuna salad with egg, asparagus and anchovy vinaigrette

Liberté’s garlic prawns with chilli and Thai basil

Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger

Captain Moonlite’s soffritto, southern calamari, saffron orzo and mint

Barbecue prawns with tomato-barbecue sauce

Barbecued ocean trout with cucumber and labne

Barbecued oysters with finger-lime mignonette

Jason Saxby’s grilled cobia with puttanesca salsa

Liberté’s whole barbecued snapper with green papaya salad

Barbecued lobster tails with lemon drawn butter

Barbecued barramundi with macadamia romesco

Analiese Gregory’s lobster and abalone with wakame butter and XO sauce

Whole barbecued fish with chilli and peach salsa

Grilled prawns with coconut rice and peach sambal

Grilled octopus with heirloom tomatoes and dill
