There’s nothing tastier than freshly caught fish, grilled on the barbecue. And when the fish and fishing is good, you want to make sure the eating is good too. 

And with Territorians loving nothing more than wetting a line in search of the many great eating fish active throughout the year, it’s a good idea to have a few tasty recipes up your sleeve to try out on a day’s catch.

But if you really want to add some wow factor and impress the crew, try these four simple delicious fish recipes.

They’ll work just the same with fish that’s freshly caught or freshly bought – just make sure your barbecue’s ready to go with a full Kleenheat Kwik-Gas cylinder and then start cooking.

1. Barbecued barramundi with mango and avocado salsa

What could be better than barbecued barra on a balmy day? Easy to cook, its natural sweetness works in harmony with a spicy barbecue seasoning. 

Drop it on a hot barbecue for three to five minutes on each side, then balance out the heat of the seasoning with a refreshing mango and avocado salsa or mashed potato and greens.

Where and when to fish: Whether you have 24 hours or 10 days, check out the Million Dollar Fish website for handy NT finishing itineraries and competition updates.

2. Crispy-skinned snapper with salad

Golden snapper and mangrove red snapper (also known as mangrove jack) are great eating and active in local inshore coral and rocky reef areas year-round, particularly in the build-up and wet season. 

Some consider it the best tasting fish in the sea, but with a few additional ingredients could make it impress even the least interested of land-based pescatarians.

On a steamy day, a fresh salad keeps this meal light and allows natural fish flavours to really shine – so serving with a salad of snow peas, rocket, radish, basil, mint and walnuts is definitely worth a try.

Whose fishing tales and tips to trust: Follow NT Fisheries and download the free Northern Territory Fishing Mate app to access fishing rules and information on your phone at all times.

Keep an eye on the weather, check which parks and camping sites are open and always be crocwise – because they love fish as much as we do.

3. Seared teriyaki salmon with noodles

While blue salmon are more commonly caught in the dry season, June through to August, they’re often caught year-round in mangrove creeks where barramundi also swim. 

If you’re taking this recipe on the road or out on the boat, preparing the flavouring in advance and storing in easy-to-carry, leak-free containers will save you time when you’re ready to fire up the barbecue.

Whether you’re cooking at home or out and about, teriyaki salmon with noodles is an absolute crowd-pleaser.

Alternatives to noodles with fish: Steamed rice (brown, white or wild rice) is always a complementary option with this fish and these tasty flavours.

Another option is to steam or bake your salmon in a little bit of truffle oil or olive oil, then toss it though pasta or add it to a bowl of gnocchi with fresh mushrooms.

4. Fish in lemon butter, salt and pepper – an all-round winner 

If you really want to keep things simple, nothing beats serving up freshly filleted, reliable table fish – such as red emperor, Spanish mackerel, jewfish and cobia – with simple lemon butter, salt and pepper dressing.

Wrap your whole fish or fillets in alfoil or marinade for a few minutes before popping directly onto the barbecue for a few minutes each side.

To plate up, add a little extra lemon butter dressing and a drizzle of olive oil and serve on a bed of chips, or with a fresh green salad and potatoes.

Heading west anytime soon? Check out a few handy campfire recipes and locations for your next trip to WA.