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Tom Kerridge’s BBQ Fish and Seafood Recipes
When he’s not manning the stoves at the two-Michelin-starred Hand and Flowers or perfecting dishes at Kerridge’s Fish & Chips, Tom Kerridge loves nothing more than firing up the grill. You’ll find 80 favourite recipes in his Outdoor Cooking: The Ultimate Modern Barbecue Bible (available from The Harrods Bookshop on the Ground Floor). But in honour of his restaurant at Harrods – and for those looking for non-meat BBQ ideas – he’s shared three tantalising dishes for the pescetarian palate: Tandoori Fish Skewers, Smoky Prawns Cooked in Foil and a Barbecued-Style Caponata Side Salad.
As ever, a gourmet meal tastes all the finer with fine wine; try pairing your menu with recommendations by Gavin Hills, Kerridge’s wine director and assistant manager at The Hand and Flowers, each listed below each recipe with tasting notes.
Recipes and images extracted from Outdoor Cooking: The Ultimate Modern Barbecue Bible by Tom Kerridge, published by Bloomsbury Absolute.
Tandoori Fish Skewers
Salmon has a high fat content so it stays lovely and moist when cooked over direct heat. It can also be eaten a bit pink in the middle, so you don’t need to worry about undercooking it either. Quick pickled red onions cut through the rich flavours, as well as adding amazing colour.
Serves 2
8 skinless salmon fillets (about 125g each)
2 large garlic cloves, grated
2.5cm piece of fresh ginger, grated
Juice of 1 lime
200g Greek yogurt
1 tsp Kashmiri chilli powder
1 tsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
2 tsp sweet smoked paprika
A little vegetable oil to brush
Salt and freshly ground black pepper
For the pickled red onions
2 small red onions
125ml water
125ml white wine vinegar
½ tsp fennel seeds
½ tsp cumin seeds
1 tbsp salt
2 tbsp sugar
To serve
Naan bread or roti
A handful of coriander leaves
1 long green chilli, finely sliced
Lime halves
Sweet chilli sauce
Serve with...
Shop Now“Due to extra ageing, the Zing-Humbrecht Pinot Gris 2017 takes on a richer, more textured palate, developing a stewed apricot and honeyed profile on the nose. The residual sugar gives it a tropical twist, which balances with the fragrant blossom undertones you’d usually expect from Pinot Gris, and creates an extremely good pairing for the spices in this salmon dish as well as the acidity of the accompanying pickled onions.”
Smoky Prawns Cooked in Foil
This no-hassle, no-mess dish is perfect for prepping ahead and sticking on the barbie as everyone arrives. The prawns steam-cook wrapped in foil, which locks in moisture to keep them juicy. Get people round the table as you undo the parcel – to savour the incredible garlicky aroma.
Serves 6
600g extra-large tiger prawns, peeled and deveined (tail shells left on)
100g butter
4 tbsp extra virgin olive oil
5 garlic cloves, thinly sliced
1 long red chilli, sliced
1 tsp sweet smoked paprika
80ml dry sherry
Salt and freshly ground pepper
2 tbsp flat-leaf parsley, roughly chopped
Crusty bread, to serve
Serve with...
Shop Now“The delicate burst of flavours from the prawns pairs wonderfully well with a rosé layered with notes of peach, red apple and grapefruit with a salty, herbal finish – like the Harrods Provence Rosé 2021.”
Barbecue-Style Caponata Side Salad
Red peppers and aubergines become intensely smoky and delicious when they’re cooked whole on the barbecue. For this Mediterranean side, they’re combined with garlic, red onion and capers, and topped with basil and pine nuts. It works well with fish, lamb or chicken.
Serves 6-8
2 aubergines
2 large red peppers
80ml extra virgin olive oil
2 small red onions, diced
4 garlic cloves, finely sliced
6 celery sticks, sliced
400g cherry tomatoes (ideally a mix of colours), halved
2 tbsp capers
3 tbsp red wine vinegar
Salt and freshly ground black pepper
To finish
2 large handfuls of basil leaves
30g pine nuts, toasted
Serve with...
Shop Now“The tannic grip of this Penfolds Bin 28 Shiraz 2019 mirrors the charred flavours of the barbecued peppers and courgettes. Hailing from winemaker’s original vineyards, it takes on notes of charred wood, baking spice, Coca-Cola and stewed fruits.”
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