Lennox Hastie’s Tips for Grilling Seafood at Home

How Lennox Hastie grills seafood at home

Grilling seafood is a celebration of simplicity and flavour.

On a balmy evening, there is no greater joy than a seafood barbecue with the very best company.

Ready to level up your grilling? Lennox Hastie shares his ultimate guide to transforming fresh seafood into something extraordinary over an open flame.

When it comes to seasoning, olive oil, lemon zest and sea salt are often all you need. Credit: Nikki To

FIREDOOR: What are your top tips for grilling seafood at home, especially for beginners new to cooking over fire or the BBQ?

LENNOX HASTIE: Keep it simple. Grilling seafood is about respecting the natural flavour of the ingredient. For beginners, I would recommend starting with something quick and straightforward, like squid or prawns. Make sure your seafood is dry to avoid sticking, and do not overcrowd the grill—give the ingredients space to breathe and cook evenly.

FD: When grilling seafood at home, do you have a preference for certain types of wood, charcoal, or even BBQs?

LH: I lean towards hard fruit woods like apple or cherry for their steady burn and gentle smoke. They add depth without overpowering the delicate flavours of seafood. For charcoal, I love binchotan (Japanese charcoal) for its clean heat.

FD: How can home cooks get that perfect crispy exterior and tender interior when grilling fish or shellfish on their BBQ or over fire?

LH: Ensure your seafood is dry and at room temperature so that it cooks evenly. Heat control is important here. A hot grill ensures a caramelized exterior while keeping the inside tender. Oil the seafood lightly—not the grill—and season just before cooking. Timing is crucial: turn it only once and keep an eye on it. Seafood cooks quickly and rewards attentiveness.

FD: What types of seafood do you recommend for home grilling that are easy to handle yet still deliver fantastic flavour when cooked over a fire?

LH: Squid, octopus, and pipis are fantastic. Squid and octopus cook in moments and develop an incredible smoky flavour and crisp texture. Pipis can be thrown directly on the grill to steam open in their own shells, capturing the essence of the fire.

Leaving the shells on prawns ensures a barrier to retain moisture. Credit: Tom Wholohan

FD: Many home cooks struggle with keeping seafood succulent on the BBQ. Do you have any tips or tricks to prevent seafood from drying while grilling?

LH: Don’t overcook it—that’s the most important rule. For fish fillets, keep the skin on to protect the delicate fillet. Even if you don’t like to eat the skin, you can always remove it afterwards. For shellfish, the natural juices are your ally—cook them quickly and serve immediately. Allow larger fillets or whole fish to rest and relax. Finishing with a good olive oil and fresh lemon can also help.

FD: What’s your technique for grilling shellfish like prawns or scallops at home? Any simple steps to ensure they come out perfectly cooked on the BBQ?

LH: With prawns, leave the shells on—they act as a barrier and retain moisture. Skewer them to make flipping easier. Scallops are beautiful grilled in their shells. Place them cup-side down in their shell over the fire, and as soon as they start to turn opaque, drizzle with a quick dressing of melted garlic butter, lemon, and fresh herbs.

FD: For home cooks, seasoning can be a challenge. What’s your go-to marinade or seasoning for grilling seafood at home, and how can it elevate the flavour?

LH: Keep it simple. Olive oil, lemon zest, maybe a touch of chilli, and sea salt are often all you need. For octopus or squid, a marinade of olive oil, garlic, smoked paprika, and some lemon zest and juice works beautifully—just don’t over-marinate, as the acidity can break down the texture.

Turn only once, and trust the grill to do its job. Credit: Nikki To

FD: Many home cooks find seafood grilling intimidating. What’s one mistake you see most beginners make, and how can they easily avoid it when BBQing seafood at home?

LH: Overhandling the seafood is a common mistake. Turn it only once and trust the grill to do its job. Let the fire and the seafood interact—it’s a conversation, not a negotiation. Also, don’t be afraid of a little bit of char; it adds complexity and depth and a counterbalance to the natural sweetness.

FD: What simple grilling tools or techniques can home cooks use to ensure they cook their seafood to perfection without needing fancy equipment?

LH: A good pair of fine tongs go a long way. For smaller seafood like squid or pipis, a grill basket or cake rack can be helpful, whilst a fish grill rack can be a lifesaver for handling whole fish and fillets, which become very delicate as they cook. Most importantly, use your senses—listen to the sizzle, watch for the flesh to turn opaque, and let the aroma guide you.

FD: If you had to recommend just one seafood dish for someone to try grilling at home, what would it be and why is it so easy yet impressive to cook on the BBQ?

LH: Grilled squid would be my go-to recommendation. It’s quick, fairly forgiving, and pairs beautifully with a squeeze of lemon and a drizzle of olive oil. The charred, smoky flavour is something you can’t replicate in a pan, and it’s sure to impress every time.