Cooking Up Your Catch - Albatross Bay Resort
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Cooking Up Your Catch

Cooking Up Your Catch
on 01 November 2021 in Fishing

There aren’t many things more satisfying than bringing home a successful catch of the day and cooking it just the way you like it on the barbie. From boasting about your fishing trip to feeding your loved ones, there’s just something so special about catching your own fish and cooking it.

Here are some of our favourite barbecue recipes that you can prepare quickly and easily.

BBQ sardines served with chermoula sauce

A quick and easy favourite, the preparation time for this recipe is only 10 minutes while cooking time is only 5 minutes. 

The deliciousness of a lemon, chill and herb chermoula sauce brings out the ultimate flavours of summer when served with some freshly barbecued sardines. This is the ideal recipe for a lazy afternoon barbie after a hard day of fishing.

What you’ll need:

  • 8 whole sardines that have been gutted
  • 8 metal skewers for the sardines
  • 2 tablespoons of olive oil
  • 1 lemon, skin only
  • 1 large pack of coriander finely chopped 
  • 1 small pack of parsley finely chopped
  • 2 garlic cloves finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli flakes
  • ½ teaspoon smoked cumin
  • 75ml extra virgin olive oil for the chermoula sauce

Mix the lemon skin, coriander, parsley, ground cumin, chilli flakes, smoked cumin and 75ml of extra virgin olive oil together to make the chermoula sauce.

Heat the barbecue for direct cooking and rub the olive oil over the sardines. Season each sardine very well and thread them from head to tail onto a skewer. Make a few slashes to the body with a knife if you prefer some crisp to your meat.

Cook the sardines for around 2 to 3 minutes on each side until cooked through and charred nicely. Drizzle the chermoula sauce over the sardines and serve.

This dish goes well with barbecued mussels and barbecued meatball kebabs, so be prepared to make some for a great feast.

Soy and butter salmon parcels

A recipe that requires a bit more tender, love and care, soy and butter salmon parcels bring out the perfect flavours that will satisfy a hungry belly. With a prep time of 20 minutes and a cook time of 10 minutes, it’s an easy recipe that doesn’t take too long to cook after a catch.

What you’ll need:

  • 2 tablespoons of butter
  • 4 x 100 grams skinless salmon fillets
  • 2 tablespoons low salt soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame seeds
  • 2 slices spring onions

Heat the barbeque for direct heat. If using coal, you’ll need to wait for them to turn white, indicating the ideal temperature for cooking.

Cut four pieces of aluminium foil to wrap each salmon fillet nicely and lay them on a bench. Spread some butter onto the centre of each piece to avoid the salmon sticking to the foil and then lay the salmon on top.

Mix the soy sauce with honey and divide the mixture between the four parcels, pouring it over the salmon fillets. Evenly spread any remaining butter on the top of the salmon before folding the foil tightly into a parcel.

Place the parcels onto the barbeque for around 5 to 10 minutes. Be careful when checking to see whether the salmon is cooked as the foil will be very hot. Once cooked to your liking, open the parcels and toss some sesame seeds and spring onions over it.

This dish pairs perfectly with a side of refreshing cucumber and sesame salad which can be easily whipped up by finely slicing some cucumber and drizzling a few drops of sesame oil.

For a bigger meal, add in some tear and share cheesy garlic rolls and pineapple and pork skewers to complement the flavours. 

Fiery prawn and pepper skewers

Taking 15 minutes to prep (plus marinating for 30 mins) and only 5 minutes to cook, these fiery prawn and pepper skewers make an easy and delicious favourite on the barbie.

What you’ll need:

  • 3 cloves of crushed garlic
  • 1 red chilli finely chopped
  • ½ small bunch of parsley finely chopped
  • 1 teaspoon sweet smoked paprika 
  • 4 tablespoons olive oil
  • 400 grams raw king prawns with shells on or off depending on your preference
  • 1 jar cherry pepper pickles
  • Lemon wedges to serve

Whisk the garlic, chilli, parsley, paprika and olive oil together to create the marinade and stir the prawns through to season well. Cover and place in the fridge to marinate for at least 30 minutes.

Thread the prawns on skewers once ready to cook interspersing them with the pickled cherry peppers making each skewer have around 4 to 5 prawns on it.

Fire up the barbeque and wait for the flames to lower with coals turning white with a glowing centre. Grill the skewers for around 3 to 4 minutes until the prawns turn opaque white with some pink and bright orange red accents. Serve immediately with a squeeze of lemon and some aioli for a big win.

Note that the marinade doesn’t have any acid which means they can come off firm when cooked over the barbeque. Squeezing some lemon juice immediately when they come off the barbeque will help loosen up the meat making perfect prawns.

This dish pairs magnificently with parsley and caper salad and some chicken chorizo skewers.

Barbeque your catch at the Albatross Bay Resort

With an on-site barbecue area equipped with facilities to help you prepare your catch, the Albatross Bay Resort is the perfect place to cook your catch in Weipa.

And if you’re not feeling up for the cooking session, simply pop by the Deck Restaurant for the Catch & Cook experience where our expert chefs will grill your catch to perfection and serve it up with a side of salad and hot chips.