Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
This Cajun-based recipe is actually cooked, not barbecue shrimp. Using the barbecue sauce as a condiment reduces the need for a number of ingredients.
The heat of this grilled tomatillo shrimp kebab is controlled by the number of jalapeño strips used. Milder fresh chiles can also be substituted to tame down this dish.
This sauce for barbecued poultry and meats originated in North Africa. It is named after the Berbers, a North African Tribe who were renowned for their great skill as horsemen.
This Cajun style roast chicken is an elegant presentation but easy to prepare even in the dead of winter.
Starters like this grilled pizza bread are a great way to keep everyone occupied while you get down to business grilling the main entree.
Byron Bay Chilli Co knows a thing or ten about spicy seafood and this recipe for prawn tacos and chilli corn fritters is their baby. Fritters are a terrific traditional sidekick for seafood dishes and this version sets itself apart