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

Browse Mitch's seafood recipes>

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