Seafood has a reputation for being delicate, complicated and easy to get wrong. That reputation is fair. It is also the reason the best approach is usually the simplest one.
Freshness does most of the work
When fish and prawns are fresh, the seasoning should support them rather than hide them. Pepper, herbs, citrus and clean heat are enough. Heavy sauce can be useful, but it should never be used to explain away a tired ingredient.
The grill needs patience
A whole fish cannot be rushed because the skin looks ready. The heat has to move through the flesh without drying the outside. That takes attention, turning and enough resting time before it reaches the table.
The goal is not to make seafood taste expensive. The goal is to let it taste fresh.
Build contrast around it
Charred fish likes something bright beside it. Lemon, onions, herbs, salad and a clean pepper sauce keep every bite alive. Crispy prawns need a dip with enough acidity to cut through the coating.
Order it early
Whole fish and larger platters take time. Ordering them first gives the kitchen room to do the job properly while the table begins with drinks or a small plate.
