Cooking our Premium Seafood Box
There is nothing better in the summer than fresh fish cooked over hot coals. Perfect for a party or a summer feast this Premium Barbecue Box contains some of our favourite seafood to cook on a hot grill, and a jar of Rockfish garlic butter to melt over your fish.
Just add hot coals, a drizzle of olive oil, a sprinkle of salt and a squeeze of lemon for fabulous results.
All your seafood will arrive frozen, so you can put it in the freezer to enjoy another day or defrost gently in your fridge.
HERE'S WHAT YOU NEED TO DO...
Light your barbecue, using eco-friendly fire lighters so that the flavour of your fish is not impacted by any fire lighter fumes
Always make sure the flames have died down and you have plenty of white-hot coals when you want to cook
Set the rack about 8 inches, or 20 cm above the heat
for optimum cooking
To prepare the monkfish, cut into the flesh right next to the bone (but not all the way through) on one side, then turn the tail over and do the same on the other side. This allows you to flatten out your monkfish tail a little. Drizzle with olive oil, plenty of sea salt and a sprinkling of breadcrumbs and put them on the barbecue.
Drizzle your sea bass fillets with olive oil on both sides and sprinkle with sea salt. Get them onto the barbecue skin side down and try not to move them. When the flesh begins to turn opaque, flip them over. Don't worry if they get a little stuck.
The squid is prepared and ready to cook, but to increase the surface area, take off the wings and tentacles and cut into large chunks. With the body of the squid cut into it at centimetre intervals, but not all the way through. This gives lots of texture that will grill brilliantly. Drizzle with oil and plenty of salt and get onto the barbecue.
Sprinkle the prawns with salt and get them onto the barbecue next. They don't need shelling just put them on as they are. When you see bar marks on the underside, turn them over.
Drizzle your scallops with olive oil and cook them last, just until they're set.
Cooking times will depend on the size of the pieces of seafood
and the heat of your coals, but when you see the opaque flesh
turn white you know it is done. As your fish cooks, transfer it to a warmed platter.
Melt your Rockfish garlic butter gently in a small pan until it is just melted (but not bubbling) pour over your barbecued seafood and garnish with a sprinkle of fresh parsley.
There is nothing better in the summer than fresh fish cooked over hot coals. Perfect for a party or a summer feast this Premium Barbecue Box contains some of our favourite seafood to cook on a hot grill, and a jar of Rockfish garlic butter to melt over your fish.
Just add hot coals, a drizzle of olive oil, a sprinkle of salt and a squeeze of lemon for fabulous results.
All your seafood will arrive frozen, so you can put it in the freezer to enjoy another day or defrost gently in your fridge.
HERE'S WHAT YOU NEED TO DO...
Light your barbecue, using eco-friendly fire lighters so that the flavour of your fish is not impacted by any fire lighter fumes
Always make sure the flames have died down and you have plenty of white-hot coals when you want to cook
Set the rack about 8 inches, or 20 cm above the heat
for optimum cooking
To prepare the monkfish, cut into the flesh right next to the bone (but not all the way through) on one side, then turn the tail over and do the same on the other side. This allows you to flatten out your monkfish tail a little. Drizzle with olive oil, plenty of sea salt and a sprinkling of breadcrumbs and put them on the barbecue.
Drizzle your sea bass fillets with olive oil on both sides and sprinkle with sea salt. Get them onto the barbecue skin side down and try not to move them. When the flesh begins to turn opaque, flip them over. Don't worry if they get a little stuck.
The squid is prepared and ready to cook, but to increase the surface area, take off the wings and tentacles and cut into large chunks. With the body of the squid cut into it at centimetre intervals, but not all the way through. This gives lots of texture that will grill brilliantly. Drizzle with oil and plenty of salt and get onto the barbecue.
Sprinkle the prawns with salt and get them onto the barbecue next. They don't need shelling just put them on as they are. When you see bar marks on the underside, turn them over.
Drizzle your scallops with olive oil and cook them last, just until they're set.
Cooking times will depend on the size of the pieces of seafood
and the heat of your coals, but when you see the opaque flesh
turn white you know it is done. As your fish cooks, transfer it to a warmed platter.
Melt your Rockfish garlic butter gently in a small pan until it is just melted (but not bubbling) pour over your barbecued seafood and garnish with a sprinkle of fresh parsley.
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