Spanish mackerel grilled over coals with BBQ lettuce and salsa
Recipe courtesy of Colin Barker from season 1 of the TV series Seafood Escape
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Cooking difficulty: Easy
Serves:
Preparation: 2 hours
Cooking: 5 mins
Tips:
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Tips for seafood batter
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
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Tips for seasoningThe seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
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Tips for poaching
Save the poaching liquid for use in accompanying sauces or for soups or stocks.
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Tips for serving seafood cold
If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
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Tips for glazing seafood
Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.