Fire up the barbeque for summer with these three seafood recipes!

Summer is here, so we’ve put together these three seafood recipes you can make on the barbie, each one delicious in its own right!

The winter of Covid is over and summer is finally here!

And with our friends in the Northern Hemisphere are still under lockdown AND entering winter, it’s a good reason for us Kiwis to take stock and appreciate how lucky we are.

It’s more important than ever to spend time with friends, eat, drink and be merry, and a summer barbeque is the perfect way to do it!

To help celebrate life in the sun, we’ve put together these three seafood recipes you can make on the barbie, each one delicious in its own right. Enjoy!

Butterflied Barbeque Prawns

The key to barbequing prawns is not to overcook them. If left on too long they become rubbery and tasteless, so be careful. And prawns aren’t like steak or chicken, they cook really quickly, so keep an eye on them and don’t wander off!

This amazing recipe takes less than half an hour from start to finish, so no need to plan your day around cooking lunch.

barbeque prawns


  • 24 Giant Prawns – Shell on – butterflied
  • ¼ cup Avocado Cooking Oil
  • 1 fresh chilli, seeds removed and sliced thinly
  • 2 garlic cloves, crushed
  • 3cm /1in cube sized fresh ginger, grated
  • Sea salt
  • Finely grated zest and juice of 1/2 lemon, plus extra wedges to serve
  • A handful of coriander, leaves finely chopped, plus extra leaves to serve


Butterfly the prawns along the back through the head, leaving connected at the legs. Remove the vein and discard.

Combine the Avocado oil, chilli, garlic, ginger, lemon zest and juice, chopped coriander, and 1 tsp salt in a large bowl

Fill the prawns with the marinade.

Preheat the Barbeque to hot. Place the prawns, shell-side down, and cook for 8 minutes or until just cooked (be careful not to overcook)

Place the prawns on a platter, scatter over the extra coriander leaves and serve immediately with lemon wedges.

Butterflied BBQ Coriander Chilli Prawns from Olivado Limited on Vimeo.

BBQ Mussels with Garlic Bread

Another super-quick recipe with amazingly delicious results. For many, mussels are the quintessential seafood dish, and this recipe certainly does nothing to suggest otherwise!

Perfect as an appetiser, quick bite, or finger food, these mussels are topped off with a slice of garlic bread, drizzled with our healthy extra virgin avocado oil.

barbeque mussels


  • 1½kg / 3.3lbs greenshell mussels
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • A handful of parsley, finely chopped
  • 50g / 1.7oz butter, cubed
  • ½ cup white wine
  • ½ cup cream

To serve

  • 1 loaf garlic bread
  • Extra Virgin Avocado oil to drizzle
  • Lemon wedges
  • Extra parsley to garnish


Preheat barbecue to medium/high (around 180°C / 356°F)

In a heavy-based pan on the BBQ, fry off the garlic, shallot, parsley, butter, white wine, and cream in the butter wine has burnt off and sauce is thick. Season with salt and pepper.

Spoon each mussel half with sauce and pop on the bbq shell side down.

Cook on the barbecue, lid closed, for 5 minutes until bubbling.

Cook the garlic bread on the barbeque with a drizzle of Extra Virgin Avocado Oil until charred.

Transfer mussels to a plate. Garnish with some extra parsley.

Serve with a side of garlic bread and lemon wedges.

BBQ Mussels with Garlic Bread from Olivado Limited on Vimeo.

BBQ Fish and Avocado Oil Sauce

The catch of the day is always so much tastier if you caught it yourself, so do your hard work justice and use this recipe to create a wonderful meal for the family.

This recipe works with any fish, but salmon is particularly scrumptious.

Easy to make, loved by everyone, and absolutely delicious – the perfect barbeque meal!

barbeque salmon


  • Whole fish
  • Lemon juice
  • Sea salt
  • Avocado Oil Basting Sauce
  • 2 cups Extra Virgin Avocado Oil
  • 1 cup lemon juice
  • Oregano
  • Sea salt
  • Freshly ground pepper


About an hour prior to the barbeque, pour lemon juice over the fish and turn to moisten, then sprinkle with sea salt and place in the refrigerator. To make the basting sauce, whisk avocado oil and lemon juice in a bowl, add oregano, sea salt, and freshly ground pepper.

Place fish on hot barbeque grill and baste well with sauce as it cooks, turning to ensure both sides are basted. To serve, pour some of the basting sauce over the fish and accompany with salad or rice.

Make summer barbeques special with Olivado

New Zealand has a special relationship with barbeques and a historical love story with seafood, so combining the two just makes sense.

The special ingredient in these seafood recipes is, of course, our range of incredible cooking oils.

Just a dash of our award-winning Extra Virgin Avocado Oil takes any of the above seafood recipes and transforms them into something special.

It’s what ups your barbequing game, jumping ahead of your mates when it comes to “King of Grill” and makes your summer party last long in the memory.

If you would like to know more about us or our products, then check out our InstagramFacebook, and Pinterest pages for more seafood recipes, special offers, and the latest news.

Or if you have any questions about us or our products, please don’t hesitate to contact us.

Our friendly and helpful staff will be happy to answer any questions you may have.

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Olivado are leading the way in the avocado industry with our approach to regeneration, sustainability and utilising all waste to energy. We work hard to leave our communities and environment in a better state than when we started. We are carbon neutral now and we have made a commitment to be carbon positive by 2022. Shop with us and do your part for the planet.