There are few things more uniquely satisfying than cooking seafood on a barbecue.
Here's how to cook seafood on a BBQ...
1) Light your barbecue, using eco-friendly fire lighters (which we provide free) so that the flavour of your fish is not impacted by any fire lighter fumes.
2) Always make sure the flames have died down and you have plenty of white-hot coals when you want to cook.
3) Set the rack about 8 inches, or 20 cm above the heat for optimum cooking
4) Drizzle your sardines with olive oil inside and out, 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.
5) Lather a thin layer of olive oil over the outside of your monkfish tail, roll in a bowl of breadcrumbs, season with salt and place on the grill alongside the sardines.
6) Add olive oil and plenty of salt onto the prawns 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.
7) Lightly oil your scallops with and cook them last.
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
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.
