Fire Meets the Sea: King Prawns & Fish on the Parrilla
A coastal twist on the Argentine asado tradition
When you think of the Argentine parrilla, your mind might jump straight to sizzling ribeyes, smoky chorizos, and juicy short ribs. But the beauty of cooking over live fire goes far beyond meat — it’s a versatile and delicate way to bring out the best in seafood too.
Today, we’re diving into one of our favorite summer grills: King prawns with lemon and parsley, alongside fresh fish cooked a la parrilla.
Why Seafood Belongs on the Parrilla
Seafood and open-fire grilling share a natural harmony. The gentle kiss of smoke enhances flavour without overpowering it, while high heat seals in moisture and caramelises the natural sugars in the shellfish and fish skin. Whether you’re by the coast or in your garden in the heart of the UK, grilling seafood on your parrilla brings a taste of the ocean straight to your table.
King Prawns with Lemon & Parsley
Ingredients
500g king prawns
Juice and zest of 1 lemon
3 tbsp olive oil
2 cloves garlic, finely chopped
Handful of fresh parsley, finely chopped
Sea salt and cracked black pepper
Optional: a touch of chilli flakes for heat
Preparation
In a bowl, mix olive oil, lemon juice, zest, garlic, parsley, salt, and pepper.
Add the prawns and toss to coat. Let them marinate for 15–20 minutes while your fire reaches medium-high heat.
Place the prawns directly on the grill or use a mesh basket if you prefer.
Cook for 2–3 minutes per side, until the shells turn bright pink and slightly charred.
Finish with a final squeeze of lemon juice and sprinkle with fresh parsley before serving.
💡 Tip: Keep an eye on them — prawns cook fast! Overcooking will make them tough, so remove them as soon as they’re opaque.
Parrilla Gaucha Event: King Prawns “a la Parrilla” . We prefer to use mesh basket while cooking :)
Grilled Fish a la Parrilla
Ingredients
2 whole fish (cleaned, scaled, gutted) or 4 thick fillets
Olive oil
Sea salt and pepper
Lemon slices
Fresh herbs: thyme, oregano, or dill
Preparation
Lightly oil the fish to prevent sticking.
Season generously with salt, pepper, and herbs.
Place lemon slices inside the cavity if using whole fish.
Grill over medium heat, skin-side down first. For fillets, 3–4 minutes per side; for whole fish, around 6–8 minutes per side depending on size.
The skin should crisp up beautifully, and the flesh should flake easily when tested with a fork.
🔥 Pro tip: A clean, well-oiled grill is your best friend. Avoid moving the fish too soon — once it’s ready to flip, it will release naturally.
Parrilla Gaucha Event: we usually place lemon slices inside the cavity when using whole fish. ;)
A New Way to Enjoy the Parrilla
Cooking seafood on your parrilla adds variety, sophistication, and a touch of Mediterranean flair to your asado repertoire. It’s proof that the parrilla isn’t just about meat — it’s about connection, creativity, and the joy of cooking over live fire.
So next time you light up your parrilla, give seafood a try. Your guests will thank you — and so will your taste buds!