Try these sizzling fish barbecue recipes... perfect for an Easter feast with a difference!

Delicious fish recipes to throw onto the barbecue! (FishIsTheDish / Alan Peebles)

MAKE Easter extra special this year by booting up the barbecue and sizzling up some seafood.

Whether you’re a sizzling king or queen, or a complete novice, these recipes will make you look like a champion BBQ-er!

And when that delicious food is fish, you’re on to a real winner. Barbecued prawns, monkfish kebabs, haddock burgers – it all tastes fantastic.

Not only are the recipes really easy to make, but the meals are delicious, filling and good for you. So get the barbecue out, slap on some factor 30, and get sizzling!

Monkfish kebabs

Prep time: 10-12 minutes
Cooking time: 10-12 minutes
Serves: 2

You’ll Need:

340g monkfish fillet

1 tbsp reduced-salt dark soy sauce

1 tbsp clear honey

½ tsp dried chilli flakes

1 red pepper, deseeded and cut into chunks

1 yellow pepper, deseeded and cut into chunks

300g straight-to-wok egg noodles

Handful baby spinach leaves, to serve

4 bamboo skewers, soaked for 20 min in water

Wash and pat dry the monkfish, then cut into 2.5cm cubes. Place in a shallow dish and toss with the soy sauce, honey and dried chilli flakes. Set aside for 15 minutes.

Drain the fish, reserving the marinade, and thread onto the 4 skewers along with the peppers.

Preheat the grill to a medium/hot setting or use a BBQ if you’re lucky with the weather! Arrange the skewers on the grill rack and brush with the reserved marinade. Cook for about 10 minutes, turning halfway through and brushing with more marinade, until tender and cooked through.

While cooking, prepare the noodles according to the pack instructions, stirring in any remaining pepper. Arrange the spinach on 2 serving plates, top with the monkfish skewers and serve with the noodles.

Barbecue prawns

Prep time: 9 minutes
Cooking time: 5 minutes
Serves: 4

You’ll need:

20 x 50g prawns, allowing at least 5 per person (you could use lobster or langoustine instead)

25ml olive oil

12g finely chopped garlic

2g course sea salt

4g finely chopped rosemary

2 large pinches smoked paprika

Ground black pepper

Zest and juice of 1 lemon

(Alternative Fish: Langoustines, Lobster)

Whisk the olive oil, garlic, lemon zest and juice together with the salt, pepper and rosemary.

Thoroughly cover the prawns with this marinade, but keep some aside and refrigerated. Leave them to marinate, also in the fridge, until you’re ready to cook and immediately serve.

Barbecue for only about 3 minutes each side, until the prawns have completely changed colour.

Drizzle on some more marinade (but NOT from the bowl you had the raw prawns in!), shake over a little paprika and get stuck straight in.

Crunchy Haddock Burgers

Prep time: 10-12 minutes
Cooking time: 16-20 minutes
Serves: 4

You’ll need:

2 spring onions

1 lemon

100g breadcrumbs

2 x 15ml spoons tomato ketchup

4 x 150g pieces haddock, skinned

(Alternative Fish: Cod, Coley)

Equipment required: Baking tray, chopping board, scissors, grater/zester, juicer, measuring spoons, small plate and small bowl.

Preheat the oven to 200°C or gas mark 6.

Grease or line a baking tray.

Chop the spring onions.

Zest and juice the lemon.

Stir the spring onions, lemon juice and zest into the breadcrumbs.

Pour the tomato ketchup into a bowl.

Dip each piece of fish into the tomato ketchup and then roll in the breadcrumbs.

Bake for 20 minutes or until cooked through.

Suggestions: Use pesto or curry sauce instead of the ketchup and try coley or cod.

Squid on a skewer

Prep time: 5 minutes
Cooking time: 4 minutes
Serves: 4

You’ll need:

450g squid, cleaned

2 tbsp olive oil

8 wooden skewers, soaked in cold water for 20 minutes

Fresh parsley, finely chopped, to garnish

Lemon wedges, to serve

Remove the squid tentacles in one piece. Cut the squid pouches in half lengthways then cut into pieces approx. 5 x 5cm and lightly score, using a sharp knife, in a criss cross pattern. Season the squid with salt and pepper.

Roll up the squid and push onto the skewers allowing about 5 pieces per skewer, together with some tentacles.

Brush with olive oil and place on the BBQ or under a pre-heated grill. Cook for 1-2 minutes on each side until the squid is opaque all the way through (avoid overcooking as squid can become tough and chewy if it’s cooked for too long). Serve immediately garnished with the parsley and served with the lemon wedges.