Seafood Dinner Recipes Inspired by the Australian Coast

With over 35,000 kilometres of coastline, Australia is blessed with some of the world's finest seafood. From the pristine waters of Tasmania to the tropical waters of Queensland, our oceans provide an incredible diversity of fish, shellfish, and crustaceans. It's time to bring the taste of the Australian coast to your dinner table.

Choosing Quality Seafood

The foundation of great seafood cooking is starting with the freshest ingredients possible. When shopping for fish, look for firm flesh that springs back when pressed, clear and bright eyes, and a fresh ocean smell—never fishy or ammonia-like. Fillets should be moist and glistening, not dried out or discoloured.

At your local fishmonger or supermarket fish counter, don't hesitate to ask what's freshest today. Seasonal availability means different species are at their best at different times of year. Barramundi peaks in summer, while Tasmanian salmon is excellent year-round. Being flexible about species allows you to enjoy seafood at its absolute best.

For shellfish, look for tightly closed shells in mussels and clams—or shells that close when tapped. Prawns should smell clean and sweet, with firm bodies and legs intact. If buying frozen prawns, check that they're individually frozen rather than clumped together, which can indicate thawing and refreezing.

The Golden Rules of Cooking Seafood

The most common mistake in seafood cooking is overcooking. Fish continues to cook from residual heat even after leaving the pan, so it's better to err on the side of underdone. The flesh should be just opaque throughout and flake easily when tested with a fork.

Bring fish to room temperature before cooking—cold fish hitting a hot pan results in uneven cooking. Pat fillets dry with paper towel for better browning. Season generously with salt just before cooking; salting too early draws out moisture.

When pan-frying fish, start with the presentation side (usually skin side) down. Let it cook undisturbed until it releases easily from the pan—trying to flip too early causes sticking and tearing. Most fillets need just 3-4 minutes per side, depending on thickness.

Recipe: Crispy-Skinned Barramundi with Lemon Butter

Australia's iconic barramundi is perfect for achieving that coveted crispy skin. Score the skin in a few places to prevent curling, then season both sides with salt and pepper. Heat oil in a non-stick pan until almost smoking.

Place the fillets skin-side down and press firmly with a spatula for the first 30 seconds to ensure full contact with the pan. Cook for 4-5 minutes until the skin is deeply golden and crispy. Flip and cook for just 1-2 minutes more until barely cooked through.

Transfer to plates skin-side up. In the same pan, add butter, minced garlic, and capers. Cook until the butter foams and browns slightly, then add lemon juice and fresh parsley. Spoon this sauce over the fish and serve immediately with steamed vegetables or a crisp salad.

Recipe: Garlic Prawns Australian Style

This pub classic is simple to recreate at home. Use large raw prawns—about 1kg for four people—peeled and deveined but with tails intact. Pat completely dry and season with salt.

Heat a generous amount of butter and olive oil in a large frying pan over high heat. When sizzling, add the prawns in a single layer and cook for 1-2 minutes until pink on the bottom. Flip and cook 1 minute more. Add plenty of minced garlic in the last 30 seconds—adding it too early causes burning.

Remove from heat and stir in a splash of white wine, fresh parsley, and another knob of butter. The residual heat will finish the sauce. Serve immediately with crusty bread to soak up every drop of that garlicky, buttery goodness.

Recipe: Thai-Style Steamed Fish

Steaming is a gentle cooking method that highlights the delicate flavour of fresh fish. Place a whole cleaned snapper or barramundi on a heatproof plate. Stuff the cavity with ginger slices, spring onion pieces, and coriander stems.

Steam over boiling water for 15-20 minutes depending on size, until the flesh is just opaque and flakes easily. While the fish steams, prepare the sauce: combine soy sauce, lime juice, fish sauce, a pinch of sugar, sliced chilli, and minced garlic.

Transfer the steamed fish to a serving platter. Scatter with fresh coriander, more sliced spring onions, and thinly sliced fresh chilli. Heat a few tablespoons of neutral oil until smoking and carefully pour over the fish—it will sizzle dramatically. Drizzle with the prepared sauce and serve immediately with steamed rice.

Sustainable Seafood Choices

As seafood lovers, we have a responsibility to make choices that protect our oceans for future generations. Look for sustainability certifications from organisations like the Marine Stewardship Council. Choose locally caught species over imported options when possible.

For more dinner inspiration celebrating Australian ingredients, browse our complete collection of family recipes featuring dishes for every taste and occasion.