BBQ season doesn’t have to mean watching everyone else eat burgers while you nibble on a veggie skewer. Seafood on the grill is genuinely spectacular — in many ways better than meat. Fish picks up smoky char beautifully, shellfish in their shells become natural serving vessels, and the whole thing feels celebratory and summery in a way that’s hard to beat.
Here’s everything you need to know to host (or attend) a pescetarian BBQ that steals the show.
The Centrepieces
Whole Grilled Sea Bass or Bream
Cooking fish whole on the BBQ is one of the great pleasures of summer. Slash the skin a few times, stuff the cavity with lemon slices, garlic, and fresh herbs (thyme, rosemary, fennel fronds), drizzle with olive oil, and grill over medium-high heat for about 8-10 minutes each side. The skin crisps up, the flesh stays moist, and it looks incredible on a platter. This is your showstopper dish.
Grilled Salmon Fillets with Herb Butter
Salmon holds together beautifully on the grill. Season the fillets, oil the grates generously to prevent sticking, and place skin-side down over direct heat. Cook for 4-5 minutes without moving, then flip for another 3 minutes. While they rest, melt butter with capers, lemon, and dill and spoon it over the top. Outstanding.
Grilled Mackerel with Gooseberry Sauce
Mackerel is arguably the best BBQ fish there is — its rich, oily flesh handles high heat beautifully and develops incredible flavour from the char. Score the skin, season generously, and grill for about 4 minutes each side. The traditional British pairing of tart gooseberry or rhubarb sauce cuts through the richness perfectly. A real summer treat.
The Crowd-Pleasers
Prawn Skewers with Garlic & Chilli
Thread large prawns onto skewers (soak wooden ones in water first to prevent burning). Brush with a mixture of olive oil, crushed garlic, chilli flakes, and lemon zest. Grill for 2-3 minutes each side until pink and slightly charred. Serve with a yoghurt dipping sauce. These go fast — make more than you think you need.
Squid with Lemon & Parsley
Grilled squid is criminally underrated. Score the body in a crosshatch pattern, season with salt, pepper, and olive oil, and grill over very high heat for 1-2 minutes each side — no more, or it becomes rubbery. Finish with a squeeze of lemon and fresh flat-leaf parsley. Perfect with crusty bread.
Scallops in the Half Shell
If you can get scallops in their shells, put them directly on the grill. They steam in their own juices and cook in about 3-4 minutes. Add a tiny knob of butter and a splash of white wine or lemon juice as they cook. Serve them in the shell as a starter — people go absolutely wild for this.
The Sides That Make It
- Grilled corn on the cob with chilli butter and lime — mandatory
- A big fattoush salad with toasted pitta, cucumber, tomatoes, and sumac
- Roasted red pepper and walnut dip (muhammara) with flatbreads
- Grilled halloumi for the vegetarians at the table (and honestly for everyone)
- Potato salad with capers, cornichons, and Dijon mustard
- Fresh mango salsa — works with everything
BBQ Tips for Cooking Fish
- Get the grill HOT before the fish goes on — a cold grill is why fish sticks
- Oil the grates, not just the fish, immediately before cooking
- Don’t move the fish until it releases naturally — it will tell you when it’s ready
- Use a fish grill basket for delicate fillets to avoid them falling apart
- Rest fish for 2-3 minutes before serving, just as you would meat
- Have a clean section of grill ready — fish picks up flavours from char residue
A pescetarian BBQ isn’t a compromise — it’s an upgrade. The variety of textures and flavours you get from a spread of grilled fish and seafood is genuinely more interesting than a row of identical burgers. Give it a go this summer and watch your guests come back for seconds.
Fire up the grill. The ocean’s calling. 🌊
Looking for everyday meals? Check out our easy pescetarian dinners or additional recipes at bbcgoodfood.com.