When the sun finally shows up over London, firing up the BBQ becomes almost mandatory. While burgers and sausages might be the usual suspects, adding fresh seafood to your grilling line‑up instantly elevates any summer gathering. From meaty tuna steaks to impressive whole sea bream, BBQ fish is surprisingly simple, quick to cook, and packed with flavour.
In this guide, we’ll walk through the best fish and seafood to grill, how to cook them perfectly over charcoal or gas, and easy serving ideas to impress your guests.
Why BBQ Fish Belongs on Your Summer Menu
Barbecued fish brings a smoky depth you just can’t achieve in the oven. The high heat of the grill delivers crisped, lightly charred edges while keeping the flesh tender and juicy inside. Seafood also cooks fast, which means less time hovering over the BBQ and more time enjoying the party.
Whether you’re planning a relaxed family BBQ or a more formal outdoor dinner, fish and seafood offer:
- Quick cooking times for less BBQ stress
- Natural richness that pairs beautifully with simple marinades
- Healthier options compared to heavy, meat‑forward menus
- Impressive centrepieces, like whole grilled fish, that look restaurant‑worthy at home
Best Fish Cuts for the BBQ
When it comes to BBQ fish, choosing the right cut makes all the difference. Thick, firm fish and whole fish work best on the grill and are easier to handle than delicate fillets.
1. Tuna Steaks
Tuna steaks are a summer BBQ classic. Their dense, meaty texture holds up beautifully on a hot grill, making them ideal if you usually lean towards steak.
How to BBQ tuna steak:
- Aim for steaks around 2–3cm thick so they don’t dry out.
- Pat dry, then brush with olive oil and season generously with salt and pepper.
- Grill over high heat for around 1–2 minutes per side for a pink centre, or a little longer if you prefer it more cooked.
- Avoid overcooking – tuna is best when it’s still slightly translucent in the middle.
Flavour ideas:
- Lemon, garlic, and thyme marinade
- Soy sauce, ginger, and sesame oil for a Japanese‑inspired BBQ tuna
- Simple salsa verde spooned over the top after grilling
Serve grilled tuna steaks with a crisp salad and charred vegetables for a light but satisfying plate.
2. Swordfish Steaks
Swordfish is another BBQ favourite thanks to its firm texture and rich flavour. It behaves almost like a traditional steak, which makes it perfect for high‑heat grilling.
How to BBQ swordfish steak:
- Use thick, centre‑cut steaks for even cooking.
- Marinate briefly (20–30 minutes) in olive oil, lemon juice, garlic, and herbs to keep the fish moist and flavourful.
- Grill over medium‑high heat for around 3–4 minutes per side, depending on thickness.
- Look for defined grill marks and opaque flesh while keeping the fish juicy.
Swordfish works brilliantly with Mediterranean flavours: think grilled peppers, olives, and a squeeze of fresh lemon.
3. Salmon for the Grill
Salmon is versatile, flavourful, and perfect for BBQ season. You can grill individual fillets, a side of salmon, or even cook it on a cedar plank for extra smokiness.
How to BBQ salmon fillets:
- Keep the skin on if possible – it protects the flesh and crisps up nicely.
- Brush with oil and season simply with salt, pepper, and lemon or your favourite BBQ rub.
- Grill skin‑side down over medium heat for 6–8 minutes, depending on thickness, until the flesh flakes easily but is still juicy.
- Avoid flipping delicate fillets; instead let them cook most of the way through on one side.
Serving ideas:
- Top with a dill and yoghurt sauce for a fresh finish.
- Serve with new potatoes and a cucumber salad.
- Use leftovers (if there are any) in a cold salmon salad the next day.
4. Whole Sea Bream: The BBQ Showstopper
If you want a real centrepiece for your summer BBQ, whole grilled sea bream is hard to beat. It looks impressive, tastes delicate and slightly sweet, and is surprisingly straightforward to cook.
How to BBQ whole sea bream:
- Ask your fishmonger to clean and scale the fish, but keep it whole.
- Score the skin lightly on each side to help the heat penetrate evenly.
- Stuff the cavity with slices of lemon, garlic, and fresh herbs (parsley, thyme, or rosemary work well).
- Brush the outside with olive oil and season generously with sea salt and black pepper.
- Grill over medium heat for around 6–8 minutes per side, depending on the size of the fish. The flesh should be opaque and come away easily from the bone.
To serve, place the whole fish on a platter and drizzle with extra virgin olive oil and a squeeze of lemon. Let guests help themselves to chunks of flaky, smoky fish right off the bone.
More Seafood Ideas for the Grill
Once you’ve mastered steaks and whole fish, you can layer in a few extra BBQ seafood options.
Squid
Marinated and quickly grilled squid is tender, smoky, and ideal as a starter or side.
- Cut squid into rings or keep tentacles whole.
- Marinate in olive oil, garlic, lemon juice, and chilli.
- Grill over high heat for 1–2 minutes per side – overcooking makes it tough.
Prawns and Shellfish
Prawns, langoustines, and other shellfish are perfect for skewers or quick grill sessions.
- Thread prawns onto skewers to make them easier to turn.
- Brush with garlic butter or a simple chilli‑lime marinade.
- Grill for a couple of minutes per side until pink and opaque.
Serve grilled prawns as part of a mixed seafood platter with tuna, salmon, and sea bream.
Essential BBQ Fish Tips for Perfect Results
Grilling fish can feel intimidating the first time, but a few simple rules make it almost fool‑proof.
- Preheat the BBQ properly. You want the grill hot before fish goes on, or it will stick and cook unevenly.
- Oil the grates and the fish. A light brush of oil reduces sticking and helps you achieve those appealing grill marks.
- Use a fish grill basket or wide spatula. This makes turning whole fish and delicate fillets much easier.
- Don’t overcook. Fish continues to cook after coming off the grill. Remove it when the flesh just turns opaque and flakes easily.
- Let it rest. A few minutes’ rest allows juices to redistribute, keeping the fish moist and tender.
If you’re using charcoal, aim for medium‑hot coals rather than an intense blast of heat. Gas BBQs give you more control, but you can still add a smoker box or wood chips for extra flavour.
Easy Side Dishes to Pair With BBQ Fish
A well‑planned BBQ fish spread deserves great sides. Keep them relatively light to complement the seafood.
- Grilled vegetables: peppers, courgettes, asparagus, and corn on the cob
- Simple salads: tomato and basil, fennel and orange, or a mixed leaf salad with lemon vinaigrette
- New potatoes or herby potato salad
- Crusty bread or grilled flatbreads to soak up juices and sauces
Finish with fresh lemon wedges, a bowl of aioli or tartare sauce, and maybe a chilli‑lime dressing for guests who like extra heat.
Planning Your Next BBQ Fish Feast
Whether you go for robust tuna steaks, elegant swordfish, flaky salmon, or a whole sea bream centrepiece, BBQ seafood is one of the easiest ways to bring restaurant‑level flavour to your garden. Choose firm, fresh fish, keep the seasoning simple, and let the smoky grill do most of the work.
For your next summer BBQ, build a menu around:
- Tuna or swordfish steaks for meat‑lovers
- Salmon fillets for a crowd‑pleasing option
- Whole sea bream for a show‑stopping centrepiece
- A handful of squid or prawns as quick appetisers
With the right fish on the grill, you’ll turn a casual BBQ into a memorable summer feast.