How I cook 95% of my seafood

Limited ingredients, almost unlimited combinations. That’s how I love to cook while on the road.

I’m certainly no expert in cheffing, but I don’t mind eating good at all.

How can I stretch the ingredients at my disposal and create delicious dishes?

Good staples my friends.

Dinner’s been speared. A nice one we’re going to bake whole. Off with the scales.

Butter and garlic rubbed into the skin. Salt, pepper and chilli to season. Coriander and lemon to round it off. In the Weber for 30 mins. Dinner done.

caught coasting catch and cook seafood touring recipes black fish — Butter, garlic, chilli, lemon + coriander.

If the fish I’m using is going in the Weber whole, this is the standard recipe.

Some fish I’ll prefer filleting. If this is the case, I’ll cook the fillets in the garlic butter and season.

Garnish with coriander and a squeeze of lemon. Simple and letting the fish shine.

caught coasting catch and cook seafood touring recipes black fish salmon — Sometimes you just feel like fillets.

Most seafood can use this ingredient combo. The flavours of the protein are the emphasis.

The best part is these items store well (bar the coriander, handy in a pot).

They can be stocked up and used as you require.

The staples list.

Butter (oil if you don’t have a fridge)
Garlic
Salt/Pepper
Chilli flakes
Lemons
Coriander
Soy Sauce