Bill
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pepper and garlic or with a Chermoula. Gurnard is also in season and is a very unrated fish which cooks well on the bbq and is a personal favourite of mine. Shellfish in season – clams, scallops, mussels and oysters.
May Monkish tails - very tasty cooked whole on the bone or as the two fillets, directly grilled for the classic bbq flavours or with a Cuban rub to be sliced and eaten in soft tacos with a tomato, onion and lime salsa. Shellfish in season – clams, scallops, mussels and oysters.
June Turbot - hard to beat cooked whole over live fire and served with wild garlic butter. Brill is a very good alternative. Shellfish in season – lobster, oysters and scallops, all fantastic cooked on the shell over live fire.
July Mackerel - cooked whole or butterfly filleted simply seasoned with salt and black pepper then grilled hot to char the skin and add the ultimate bbq flavour hit. Shellfish in season – crab, lobster and mussels.
August Red Mullet – stunning fish for the bbq, directly grilled whole with rosemary, salt and black pepper, definitely in my all-time top three. Shellfish in season - Shellfish in season – crab, lobster, oysters, scallops and mussels.
September Sardines - an oily fish and classic grilled whole particularly over live fire using olive wood or on the bbq using hot burning grilling charcoal like birch or even hornbeam. Shellfish in season – scallops, mussels, oysters and clams.
October Mussels - are fantastic this time of year cooked as La Mouclade, a curry flavoured sauce with cognac served with warm fresh bread. Fish in season – Skate cooked classically in brown butter served with capers, this can be cooked very successfully over live fire using a cast iron pan.
November Megrim Sole - English classic fish common on the South West coast with a sweet, refined flavour, again best cooked simply grilled or pan fried over the fire. Shellfish in season - Shellfish in season – clams, oysters, scallops and mussels.
December Hake - a firm favourite with a firm creamy white flesh which flakes well when cooked. Works best cooked on cast iron or a plancha on the bbq or over a wood fire where it can be left to get a crust when cut as thick steaks across the bone or as large thick skin-on fillets, but be careful not to over-cook. Shellfish in season – clams, lobster, oysters, scallops and mussels.
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