A Georgian Twist on Grilled Fish and Shellfish

There’s something magical about cooking seafood over open flames - the crisp char, the smoky aroma, and that tender, juicy finish that makes every bite memorable. Now, imagine infusing that seafood with the bold, garlicky, and chilli-spiced flavours of adjika, the iconic Georgian condiment that has been elevating dishes for centuries.

We take you on a journey that marries the fresh flavours of the sea with the fiery soul of Georgian adjika. Whether you’re grilling fish, prawns, or shellfish, these fusion recipes and ideas bring a new level of excitement to your BBQ, along with stories from Georgia’s vibrant coastal cooking traditions.

Why Adjika and Seafood Are a Perfect Match

The bright, spicy, and herbaceous notes of adjika beautifully complement seafood’s natural sweetness and delicate textures. The garlic and chilli heat in adjika cut through the richness of oily fish, while the nutty undertones in walnut adjika add complexity to shellfish like prawns and scallops.

Adjika-Marinated Grilled Sea Bass with Citrus Herb Salad

Ingredients:

• 2 whole sea bass, cleaned and scaled

• 3 tbsp red adjika paste

• Juice and zest of 1 lemon

• 2 tbsp olive oil

• Mixed fresh herbs (parsley, dill, coriander), chopped

• Salt to taste

Instructions:

1. Mix red adjika paste with lemon juice, zest, olive oil, and salt.

2. Score the sea bass and rub marinade generously inside and out. Let it marinate for at least 1 hour.

3. Preheat the grill to medium-high heat.

4. Grill the sea bass for 6–8 minutes per side until cooked through and charred.

5. Serve with a citrus herb salad dressed with olive oil and a sprinkle of walnut dry adjika seasoning for an extra Georgian touch.

Scotch Bonnet Adjika Spiced Prawn Skewers with Green Adjika Yogurt Dip

Ingredients:

• 500g king prawns, peeled and deveined

• 2 tbsp Scotch Bonnet adjika paste

• 1 tbsp olive oil

• Wooden skewers

• 200g Greek yogurt

• 1 tsp green adjika

Instructions:

1. Toss prawns with Scotch Bonnet adjika paste and olive oil. Marinate for 30 minutes.

2. Thread prawns onto skewers.

3. Grill for 2–3 minutes per side until pink and charred.

4. Mix yogurt with green adjika. Serve prawns with this cooling dip.

Walnut Adjika Grilled Scallops with Toasted Walnut & Herb Salsa

Ingredients:

• 12 large scallops, cleaned

• 2 tbsp walnut adjika paste

• 2 tbsp olive oil

• 50g toasted walnuts, chopped

• 1 handful fresh parsley and coriander, chopped

• Juice of 1 lime

Instructions:

1. Marinate scallops in walnut adjika paste and olive oil for 20 minutes.

2. Grill scallops over high heat for 2 minutes per side.

3. Toss walnuts and herbs with lime juice and a pinch of dry walnut adjika seasoning.

4. Serve scallops topped with the walnut-herb salsa.

Practical Tips for Cooking Seafood with Adjika on the BBQ

• Always marinate seafood for at least 20 minutes, but no longer than 2 hours to avoid overpowering delicate flavours.

• Use indirect heat when grilling whole fish to ensure even cooking without burning.

• Pair fiery adjika with cooling sides like yogurt-based dips or fresh salads.

• Don’t forget to soak wooden skewers for 30 minutes to prevent burning.

Bringing It All Together: The Adjika Seafood BBQ Experience

Using adjika on your seafood adds a rich layer of culture and taste, turning simple BBQ dishes into memorable meals. This fusion of Georgian tradition and modern grilling opens new doors to bold, balanced flavours that everyone will love.

Ready to try these recipes and make your next BBQ a delicious adventure? Grab your favourite adjika flavours and fire up the grill!