Local Landings Box

There are few things more uniquely satisfying than cooking seafood on a barbecue. 

This summer we have, quite literally, scoured the planet for a roll call of seafood that is unmatched in its quality, as well as in its glistening array of planet-friendly accolades.

This year our barbecue box includes:

Six diver caught scallops, foraged here in the shellfish-rich depths of Lyme Bay.

Six Skull Island prawns - from the MSC certified Australian prawn fishery.

Two packs of sardine fillets containing four to eight butterfly-cut sardines.

Two monkfish tails – caught here in Brixham.

One homemade Rockfish garlic butter.

One FREE pack of natural fire lighters from our friends at Certainly Wood.

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...

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.

Buy our barbecue box here >