Portuguese Sunset Seafood Bbq Platter

Portuguese Style Barbecued Seafood Platter Easy BBQ Recipe

By Laura TideSeptember 18, 2025Updated: September 17, 2025

Table of Contents

Taste of Portugal: Fire Up the Grill for a Portuguese Style Barbecued Seafood Platter

Fancy a taste of sunshine and the sea? Honestly, who doesn't? Get ready for a Portuguese Style Barbecued Seafood Platter that'll transport you straight to the Algarve.

It's all about fresh flavours, perfectly grilled seafood, and a bit of that Portuguese charm.

A Whiff of Portugal: Why This Platter Rocks

Portugal. Think sunshine, seafood, and good times. This platter captures it all. It's not just a meal; it's a celebration.

This Portuguese seafood recipe is easier than you think, taking about an hour from start to finish, including marinating. Ideal for 4-6 people and perfect for sharing.

From Sea to Sizzle: What's So Special?

Oh my gosh, where do I start? This platter is all about the taste! The fresh seafood bursting with flavour.

The bright Mediterranean grilled seafood brings a wave of summer flavours. It’s also packed with lean protein, vitamins, and healthy fats.

Serve it up at your next garden party or BBQ. It's guaranteed to impress. What's special? This is the perfect Grilled seafood platter ideas to delight every guest.

Gather Your Grub: The Star Ingredients

Ready to get started? You'll need fresh seafood like prawns, scallops, and some flaky white fish. Don’t forget the colourful bell peppers and red onion.

Then, get ready for our Lemon garlic seafood marinade ! A blend of olive oil, garlic, lemon juice, paprika, and herbs.

It's simple, but it makes all the difference. Did you know the aroma of garlic actually stimulates your appetite?

Flame Kissed Goodness: Grilling Time

Ready to grill? Get your BBQ nice and hot. We are making Bbq Seafood today! It is the best experience.

Remember that seafood cooks super quick! Don't overcook it. A few minutes on each side is all it takes. Keep a close eye and baste with the marinade for extra flavour.

Use a Portuguese BBQ marinade to have a unique experience.

Serving Suggestions: Make it a Feast

Once everything is grilled to perfection, arrange it beautifully on a big platter. Garnish with fresh parsley and lemon wedges.

Serve with a crisp Vinho Verde pairing seafood . This light, bubbly wine is the perfect match. Honestly, you'll feel like you're right there on the beach in Portugal.

Don't wait to try the best Seafood grill recipes today!.

Ingredients & Equipment: Your Portuguese Style Barbecued Seafood Platter Adventure Starts Here

Alright, let's talk about what you'll need to create an amazing Portuguese Style Barbecued Seafood Platter . It's easier than you think! We're aiming for a Mediterranean grilled seafood vibe.

Remember, fresh is best. Honestly, the quality of the ingredients makes a massive difference. I once tried making this with frozen prawns, and well, let's just say it wasn't my finest moment.

Main Ingredients: The Stars of the Show

Let's break down what you need for this Seafood Platter .

Olive Oil: 1/4 cup (60ml) , extra virgin. Splurge a little here; it impacts the flavor.
Garlic: 4 cloves , minced. Fresh is king. I mean, really fresh.
Lemon Juice: 2 tablespoons , freshly squeezed. Bottled stuff just doesn't cut it.
Lemon Zest: 1 tablespoon , finely grated. This adds a zing.
Smoked Paprika: 1 tablespoon . Adds that authentic BBQ Seafood taste.
Dried Oregano: 1 teaspoon .
Red Pepper Flakes: 1/2 teaspoon (optional, for heat). A bit of a kick never hurt anyone!
Sea Salt: 1/2 teaspoon , plus more to taste.
Black Pepper: 1/4 teaspoon , plus more to taste.
Large Shrimp/Prawns: 1 pound (450g) , peeled and deveined. Leave the tails on, it looks fancier.
Scallops: 1 pound (450g) , patted dry. Key point! Dry scallops brown better.
White Fish Fillets: 1 pound (450g) (cod, halibut, or sea bass), cut into 2 inch pieces.
Red & Yellow Bell Peppers: 1 each , cored, seeded, and cut into large chunks.
Red Onion: 1 , cut into wedges.
Lemon wedges and Fresh Parsley: For serving!

Seasoning Notes: The Secret's in the Sauce

The beauty of a Portuguese seafood recipe lies in its simplicity. This lemon garlic seafood marinade is magical. Don’t skimp on the garlic.

If you don't have oregano, thyme works in a pinch, but oregano gives it that Mediterranean edge. Also, don't be shy with the smoked paprika.

I had some friends over last summer. I did a Grilled Seafood. This Portuguese BBQ marinade changed everything. They said they had never tasted anything so good

Equipment Needed: Keep it Simple

Grill: Gas or charcoal. Obviously.
Mixing Bowl and Whisk: For the marinade.
Skewers: Optional, but great for the shrimp and scallops.
Basting Brush: To brush on extra marinade.
Instant Read Thermometer: Ensure the fish is cooked through. The safe internal temperature is 145° F ( 63° C) .
Platter: For serving your amazing creation.

You don’t need fancy gadgets. If you don't have skewers, you can grill the seafood directly on the grill grates.

Just be careful! Get ready to dive into this fantastic Grilled seafood platter ideas. Pair it all with a chilled Vinho Verde pairing seafood, and you're golden! This is a way to make amazing Seafood grill recipes

Right, let's talk Portuguese Style Barbecued Seafood Platter . Honestly, there’s nothing quite like chucking some fresh seafood on the barbie.

It's quick, it's easy, and it screams summer, doesn’t it? This isn't just any old fish fry, mind you; we're going full Portuguese on it! Think sunshine, garlic, and the freshest seafood you can get your hands on.

Getting Ready for the Portuguese BBQ Bonanza

Prep Like a Pro

Essential prep work is key. We need to make sure that we have everything ready before we fire up the grill.

Get your garlic minced, your lemon zested, and your seafood prepped. Pat your scallops dry. Organisation is key for getting a tasty Mediterranean grilled seafood.

It saves time, trust me. Plus, it's much safer when you're not fumbling around hot coals!

Unleashing the Portuguese Flavours: step-by-step

The BBQ magic Starts Now

Here's the lowdown on grilling like a Portuguese pro:

Mix your Lemon Garlic Seafood Marinade.
Marinate your seafood. Aim for at least 30 minutes , but don’t go over an hour.
Get your grill screaming hot! About 375- 450° F (190- 230° C) is spot on.
Chuck on your peppers and onions first they take longer. About 8- 10 minutes , turning.
Next, your shrimp and scallops. They're quick, only 2- 4 minutes per side .
Lastly, the white fish. Aim for an internal temp of 145° F ( 63° C) . About 3- 5 minutes per side , depending on thickness.

Pro Tips for Portuguese BBQ Glory

Become the seafood grill master

Want to take your Seafood Platter to the next level? Easy peasy. Never overcrowd the grill; give everything space to breathe.

One of my favorite Grilled Seafood Platter Ideas, for example, is to keep the flavours bold and simple. Don't drown it in sauce.

Also, and this is vital, don't overcook the seafood. Seriously, it's the biggest mistake people make. Dry seafood is nobody's friend, honestly.

And, if you're feeling extra fancy, prep the marinade the day before. This is one of the simplest Portuguese seafood recipe.

Finally, serve it with a crisp Vinho Verde pairing seafood and you'll be in heaven.

Alright, let's chat more about this Portuguese Style Barbecued Seafood Platter recipe! I’m so excited you’re giving it a go.

Honestly, it's easier than it looks, and the flavours are just banging. Let's talk a bit more about some helpful notes to keep in mind:

Recipe Notes for Your Portuguese BBQ Adventure

Serving It Up: Plating and Presentation

Okay, first things first, presentation, yeah? For plating this Seafood Platter , think rustic charm. A big wooden board is perfect.

Arrange your Grilled Seafood artfully. Maybe scatter some extra lemon wedges. A sprinkle of fresh parsley does wonders. I sometimes add a little pot of aioli for dipping posh, right?

Want to take it up a notch? Throw in some grilled sourdough bread. Honestly, it’s perfect for soaking up all those delicious juices from the Portuguese BBQ marinade .

And don’t forget drinks! A chilled bottle of Vinho Verde pairing seafood is an absolute must. That slightly fizzy, crisp wine is perfect!

Storing Your Leftover Treasure: Keeping it Fresh

Right, so you’ve made this amazing Portuguese Style Barbecued Seafood Platter , but you have leftovers. No worries! Let the Bbq Seafood cool completely.

Then, bung it in an airtight container in the fridge. It’ll keep for up to two days .

Freezing? Hmm, I wouldn’t recommend freezing the cooked seafood. It can get a bit rubbery. But, you can freeze the marinade itself! Just pop it in a freezer bag, and it'll be good to go for up to a month.

Reheat grilled seafood leftovers in a pan with a knob of butter and a splash of lemon juice. Low and slow is the way to go.

Making it Your Own: Variations on a Theme

Want to mix things up? Go for it! Got someone who can’t eat gluten? No problem. This Portuguese seafood recipe is naturally gluten-free.

Serve it with rice or quinoa instead of bread. Trying to cut down on carbs? Load up on extra grilled veg! Bell peppers, courgettes, you name it.

Seasonal ingredient swaps? You bet! In summer, use fresh cherry tomatoes and basil. In autumn, try adding some roasted butternut squash.

You know, just have a play around and see what tickles your fancy. I do it all the time!

Little Bit of Science: Nutrition and You

So, this Mediterranean grilled seafood is not only delicious but also pretty good for you! It's packed with protein and omega-3 fatty acids.

Plus, the garlic and lemon in the Lemon garlic seafood marinade are great for your immune system. Bonus!

Remember, I’m not a nutritionist, so this is just a rough guide. Think of it as a tasty way to get some good stuff into your body.

If you need more detailed information, definitely check with a pro.

So there you have it! A few extra notes to make your Portuguese Style Barbecued Seafood Platter a resounding success. Honestly, just dive in and have fun! You got this!

Frequently Asked Questions

How can I stop my seafood from sticking to the grill when making this Portuguese Style Barbecued Seafood Platter?

Nobody wants a BBQ disaster! Make sure your grill grates are super clean before you start. Then, lightly oil them with a high heat oil like canola or grapeseed. Patting your seafood dry before marinating also helps, especially those scallops.

Consider using a grill basket for delicate fish fillets to prevent them from falling apart - it's a game changer!

Can I prepare the Portuguese Style Barbecued Seafood Platter ahead of time?

You can definitely get ahead of the game! The marinade can be made a day in advance and stored in the fridge. The seafood and vegetables can marinate for up to an hour. However, I wouldn't recommend marinating for much longer, especially with delicate seafood like scallops, as the acidity in the lemon juice can start to "cook" them.

Cooked seafood is best eaten fresh off the grill.

What if I don't have all the seafood listed? Can I substitute ingredients in this recipe?

Absolutely! The beauty of a BBQ is its flexibility. If you can't find cod, try haddock or pollock. Feel free to use any combination of your favourite seafood - mussels or clams are great additions, just ensure they open fully when cooked.

You can also substitute zucchini or other summer squash if you don't have bell peppers available. Get creative with it, mate!

How do I know when the seafood is cooked properly on this Portuguese Style Barbecued Seafood Platter?

Overcooked seafood is a cardinal sin! Prawns/shrimp are done when they turn pink and opaque, and curl slightly. Scallops should be opaque and firm to the touch. The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Remember, seafood cooks very quickly, so keep a close eye on it it's a sprint, not a marathon!

I'm watching my weight. Are there any lighter alternatives to making this Portuguese Style Barbecued Seafood Platter?

Of course! Seafood is naturally a great source of protein and relatively low in fat. Make sure your marinade is sugar-free and focus on using a light hand with the olive oil. Serving with a big green salad instead of starchy sides will also help.

For a really low-carb version, ditch the peppers/onions and focus on the proteins only and add some asparagus instead!