NEW Summer Seafood Grill Box

NEW Summer Seafood Grill Box

 

In the summer, seafood is all about fabulous fish cooked as simply as possible. One of Mitch's favourite ways to do that is a mixed seafood grill with squid, lobster tails, monkfish and scallops all cooked over hot coals.

In honour of that we've put together this brand new Seafood Grill Box with everything you need to cook it for yourself at home. It is available in two sizes so you can enjoy as a generous main course, a starter to share, or as part of a bigger barbecue feast. 

Just add hot coals a drizzle of olive oil and a sprinkle of salt for fabulous results. You could make a simple fresh herb and olive oil drizzle for your fish if you wish, but to make things super easy we've  added in a jar of our Romesco sauce to each box, made with roasted red pepper, toasted almonds, balsamic vinegar and olive oil it is incredible with barbecued or roasted fish. 

 

Grab your Seafood Grill Box now while stocks last>

 

MITCH'S TOP TIPS FOR COOKING YOUR SEAFOOD GRILL ON THE BARBECUE:

Light your barbecue, if possible, 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

Marinate your seafood in a little olive and sprinkle with coarse sea salt before cooking

The larger pieces will take longer to cook, so put your monkfish and lobster tails on first, then the scallops and squid

Your diver scallops will come ready to cook but we've included shells in the box for presentation

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

Turn your seafood so it cooks through, don't be worried about the char marks, but don't leave it on there too long

Serve with another drizzle of olive oil, a squeeze of fresh lemon, the Rockfish romesco sauce, and some good crusty bread to soak up the juices