Masterclass – BBQ Fish
Get set for BBQ season with these brilliant recipes for Mackerel with Soy and Yuzu Sauce, Monkfish with Sauce Vierge, Prawns, Mackerel en Papillote and Scallops.
Ingredients
Mackerel with Soy and Yuzu Sauce
- 3 mackerel, gutted
- 1 tsp vinegar
- 5 tsp olive oil
- Salt and pepper
For the sauce
- 2 tbsp yuzu
- 2 tbsp soy
- Few micro coriander to garnish
Monkfish with Sauce Vierge
- 300g monkfish, cut into chunks
- Drizzle of olive
- A few coriander seeds
- A few sprigs of tarragon
- Salt and pepper
For the sauce
- 100ml olive oil
- Few sprigs of tarragon
- Few coriander seeds
- 2 tomatoes, concassé and diced
- 1 lemon, juice only
- Few sprigs of parsley, chopped
- 1 clove of garlic, sliced
Prawns
- 18 medium-size prawns
- 3 large prawns
Mackerel en Papillote
- 1 mackerel, butterflied
- 2 slices of lemon
- Few sprigs parsley and tarragon
- Drizzle of olive oil
- Salt and pepper
Scallops
- 2 scallops in the shell
- Few sprigs parsley
- 50g butter, diced
- Few sprigs of tarragon
- Salt and pepper
- ½ lemon, juiced
Method
Mackerel with soy and yuzu sauce
- Heat a BBQ until it’s hot and the coals are white.
- Mix the vinegar and olive oil, and place it in a spray bottle. Pop the fish in a BBQ rack and spray with the oil & vinegar mix.
- Place the fish onto the BBQ and cook for 2 to 3 minutes. Flip over and cook for a further 3 minutes.
- For the sauce, mix the soy and yuzu, spoon over the other fish and sprinkle over micro coriander.
Monkfish with sauce vierge
Serves 2
- Heat a grill to high
- Pop the monkfish onto a tray and drizzle with olive oil. Spread seeds and tarragon on the fish and marinade for a few minutes. Then, skewer up and pop on the BBQ to cook for 5 to 6 minutes, until charred.
- For the sauce, gently warm the ingredients together for 1 minute. Place the monkfish onto a platter and spoon over the sauce.
Prawns
Pop directly onto the rack and cook until they look pink.
Mackerel en papillote
Place a sheet of greaseproof paper onto a piece of tinfoil, pop all of the ingredients on top, then seal. Place onto the rack and cook for 2 to 3 minutes.
Scallops
Pop all the ingredients on top of the scallops, sit in the coals and cook for 2 minutes until it is hot and bubbling.
Ingredients
Mackerel with Soy and Yuzu Sauce
- 3 mackerel, gutted
- 1 tsp vinegar
- 5 tsp olive oil
- Salt and pepper
For the sauce
- 2 tbsp yuzu
- 2 tbsp soy
- Few micro coriander to garnish
Monkfish with Sauce Vierge
- 300g monkfish, cut into chunks
- Drizzle of olive
- A few coriander seeds
- A few sprigs of tarragon
- Salt and pepper
For the sauce
- 100ml olive oil
- Few sprigs of tarragon
- Few coriander seeds
- 2 tomatoes, concassé and diced
- 1 lemon, juice only
- Few sprigs of parsley, chopped
- 1 clove of garlic, sliced
Prawns
- 18 medium-size prawns
- 3 large prawns
Mackerel en Papillote
- 1 mackerel, butterflied
- 2 slices of lemon
- Few sprigs parsley and tarragon
- Drizzle of olive oil
- Salt and pepper
Scallops
- 2 scallops in the shell
- Few sprigs parsley
- 50g butter, diced
- Few sprigs of tarragon
- Salt and pepper
- ½ lemon, juiced
Method
Mackerel with soy and yuzu sauce
- Heat a BBQ until it’s hot and the coals are white.
- Mix the vinegar and olive oil, and place it in a spray bottle. Pop the fish in a BBQ rack and spray with the oil & vinegar mix.
- Place the fish onto the BBQ and cook for 2 to 3 minutes. Flip over and cook for a further 3 minutes.
- For the sauce, mix the soy and yuzu, spoon over the other fish and sprinkle over micro coriander.
Monkfish with sauce vierge
Serves 2
- Heat a grill to high
- Pop the monkfish onto a tray and drizzle with olive oil. Spread seeds and tarragon on the fish and marinade for a few minutes. Then, skewer up and pop on the BBQ to cook for 5 to 6 minutes, until charred.
- For the sauce, gently warm the ingredients together for 1 minute. Place the monkfish onto a platter and spoon over the sauce.
Prawns
Pop directly onto the rack and cook until they look pink.
Mackerel en papillote
Place a sheet of greaseproof paper onto a piece of tinfoil, pop all of the ingredients on top, then seal. Place onto the rack and cook for 2 to 3 minutes.
Scallops
Pop all the ingredients on top of the scallops, sit in the coals and cook for 2 minutes until it is hot and bubbling.
