Mitch's Seafood Barbecue Tips
Seafood is perfect for outside dining, especially if you are near the coast. There's nothing like breathing in fresh sea air with a plateful of seafood in front of you.
If you're planning a barbecue for the upcoming bank holiday weekend, monkfish, sea bass, scallops, squid, cuttlefish and lobster tails are all fabulous cooked over charcoal.
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Here are Mitch's top tips for cooking seafood on the barbecue:
- For best results marinate the fish in a little olive oil and lemon juice for thirty minutes before cooking
- Season with salt and give the fish a light sprinkling of breadcrumbs, not to coat it, just a sprinkle
- Make sure the flames have died down and you have white coals, then set the fish about eight inches above the heat and just let it do its thing
- Cooking time depends on the fish but when you see the opaque flesh turn white then it's done
- A table of colourful salads is all you need and your in for the perfect lunch
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Join The Seafood Club
Seafood is what we live and breathe, and our club is where we share the very best of it. As a member, you’ll be first to hear about fresh landings, new openings and the kind of events we love putting on - like our £12 Family Fish & Chips nights that have become a bit of a legend (people say they’re too good to be true, we take that as a compliment).