8 grilled fish and prawn recipes for summer dinners
When the nights are long and warm, and you want a light but filling protein boost, fish and prawns really come into their own. We say: light the fire, pour yourself a drink, and let the braai do the work.
Picture a lazy summer evening: it’s too hot to stand over the stove, so you head straight for the grill instead. Once the fire is burning, all you have to do is relax while the kids play in the sprinkler and the coals take care of dinner. So, what’s on the menu? From whole yellowtail to crowd-pleasing jalapeño atchar prawns, there’s something for everyone in our collection of easy recipes.
1. Fish heads with sriracha butter
Chef Reuben Riffel grew up eating fish heads, and he says they offer you an entirely different fish-eating experience. Try his recipe for braaied butterflied fish heads basted with spicy sriracha butter.
Fish heads with sriracha butter recipe
2. Whole braaied fish
For fish with crispy skin and moist flesh, look no further than this recipe by chef Vusi Ndlovu. It’ll only take you 10–12 minutes to cook a whole yellowtail over the coals before drizzling over a flavourful parsley-chilli dressing.
3. Fish braaied in paper
Clem shares his secrets to beautifully moist grilled Cape bream (hint: make sure to have baking paper and newspaper handy). The result is a showstopper finished off with caper-and-lemon brown butter.
CHECK OUT: Our fish recipe collection
4. Jalapeño atchar braaied prawns
This recipe is so easy, your guests won’t believe it! The secret lies in Woolworths’ jalapeño atchar – and perfectly cooked prawns, of course.
Jalapeño atchar braaied prawns recipe
5. Chilli crunch prawns and pickled vegetables
Fresh and light, this dish took Vusi Ndlovu back to Mozambique. Woolies' chilli crunch is freshened up with some lemon, while a citrusy veggie escabeche adds additional flavour. Serve alongside grilled prawns for a filling, healthy and light lunch.
Chilli crunch prawns and pickled vegetables recipe
6. Prawns with tom yum salad
Take a trip to Thailand with this easy take on classic tom yum flavours. Grilled prawns are served with a quick mix of Woolies' tom yum paste, vinegar, tamarind, cucumber and chilli. Drizzle the condiment over the prawns, or place it alongside for dipping.
Prawns with tom yum salad recipe
CHECK OUT: Our prawn and shellfish recipe collection
7. Braaied yellowtail with apricot ginger glaze
Few things beat a whole yellowtail cooked over the coals. Abi gives extra flavour to a classic apricot jam glaze by adding vanilla and fresh chopped ginger.
Braaied yellowtail with apricot ginger glaze recipe
8. Braaied black bream
Opt for an Asian twist with chef Ryan Cole’s fish rub made with green curry paste, coconut milk and lemon juice. For even more flavour, dress the braaied fish with a grapefruit dressing before serving it with braaied onions and butternut.
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