As much as we all roll our eyes at the refrain "throw a shrimp on the barbie", a Christmas seafood BBQ really is an Australian tradition. The problem is, we are all guilty of cooking the same old species year after year – we’re looking at you Barramundi, Atlantic Salmon, and prawns!  

To add some interest to your Christmas spread this year, you've got to mix up your choice of seafood species… You’ll even save money, as lesser-known species are generally far cheaper than the old favourites. We could all use an extra buck in the pocket at the moment! 
 
Here are a few recipes guaranteed to take your 2023 Christmas BBQ to the next level. 

 

Vietnamese-style Stuffed Squid with Asian Slaw

Recipe here 

This dish looks super impressive, but is deceptively easy to achieve. Squids’ tubular bodies are perfect containers for filling with all sorts of other ingredients. This recipe uses a simple combination of seafood and vegetables, but it’s a very versatile dish; you could add rice, pork mince, or other veggies and herbs.  

Loligo and the locally-caught Gould’s Squid are great choices if you’re on a budget, or you can splash out on a big ol' Southern Calamari if you’re feeling fancy. Squid will come pre-cleaned from any retailer at Sydney Fish Market, then all you have to do is follow the instructions in this video to get it prepped for stuffing. 

Barbecued Patagonian Toothfish Skewers with Wasabi Mayonnaise

Recipe here
 
Patagonian Toothfish is often compared to Wagyu beef, as it has a similar melt-in-your-mouth texture. Dense, with a high oil content (due to its cold-water environment), and extremely rich, this fish responds best to a quick cooking on high heat.  

This simple skewer recipe is a great way to appreciate this fish for what it is, but you can also pair it with a multitude of other flavours due to its versatility.  

Flounder Char-grilled in Banana Leaves with Asian Flavours

Recipe here
 
Normally, we would recommend avoiding cooking delicate fish species on the barbecue, but this recipe opens up a world of possibilities. Wrapping fish in banana leaves protects it from the high heat of the barbie, allowing it to gently steam in its own juices, rather than sear and fall apart.  

The best part of this recipe? Flounder is a fraction of the price of the more famous John Dory. 

Top tip: If the fish is a long thin fillet, fold the edges under to make it more square; if the fillets are very small, use two of them in each parcel. 

 

Spicy Barbecued Cuttlefish with Cherry Tomato and Sprout Salad

Recipe here 

"Christmas Cuttlefish?!" We hear you say incredulously. Yes, Christmas Cuttlefish!  

There are about ten species of Cuttlefish found in Australian waters. They are related to other cephalopods like squid and octopus, but differ in having broader, thicker bodies, shorter arms, and a thick calcified internal shell (remember finding these on the beach as a kid?).  

The flesh of the mantle, arms and tentacles works in a whole range of cooking styles: strips can be dusted in seasoned flour and deep-fried, or marinated and char-grilled, or stir-fried. 

This spicy salad makes a good entrée, light meal or side dish for a Christmas barbecue; the cuttlefish can be marinated for several hours before cooking, then just throw it on the grill for a few minutes until it turns opaque. 

Barbecued Tuna Steaks with Walnut Sauce

Recipe here

Tuna steaks are a great alternative to red meat; they have a wonderfully meaty texture and a strong flavour profile that stands up well against the high heat of the BBQ. Remember to only cook fish until it is   opaque – about 2 minutes on each side will do for a thick tuna steak – otherwise it will become tough. 

You can pre-marinate your tuna steaks in flavours of your choice, or serve them with a fresh, light sauce like in this recipe. A simple salad of rocket provides a beautiful, zingy contrast to the heaviness of the tuna.