The Island Chef shares fish and seafood recipes here for you to try at home. Please download any of the recipes and try them!
We have used these fish and seafood recipes, tested them, taught them as part of a cookery course or make for clients’ events and parties! Please download and try them! I will add more recipes regularly.
I recommend using the freshest fish and seafood you can get. This way you will get the maximum flavour on the plate. Fish and seafood is expensive and with the economic challenges we all face, it is important to use the best ingredients. Wherever you live, search out a fishmonger. There are still some around!
Supermarkets sell a small range of fish and seafood, mostly it is pre-packaged. Some have a proper fish counter, which is a better way to get your seafood. Alternatively, you can use online fish and seafood retailers.
I have used these from time to time as they can offer a good price, though this is not always the case. The best thing to do is to check online and see what you can find. Some online and shop based retailers offer boxes on a weekly basis. Again, these can be an excellent way of buying you fish and seafood. You may not want a weekly box, but you usually can just buy one week and freeze most of what you get. The order another box when you have used it all.
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- 400 g cod or coley diced into chunks approx. 1.5cm square
- 400 g salmon diced into chunks approx. 1.5cm square
- Large cherry tomatoes
- Chestnut mushrooms – use medium size mushrooms
- Juice of 1 lemon
- Juice of 1 orange
- 10 g Black onion seeds
- 10 g Sumac to sprinkle on top of the kebabs before cooking
- 80 ml Dry sherry or white wine
- 30 ml olive oil
- Mix the marinade ingredients together with the fish. Leave to marinade for 2 hours in the fridge.
- When ready soak the skewers in water for about 30 minutes, this will prevent them from burning on the BBQ.
- Then put the mushroom on the skewer, then alternate with the white fish and salmon, add a tomato then more fish and so on. Finish with a mushroom to secure everything on the skewer. Do not push together too firmly they need to be held on by each item but if they are too tight together they may not be cook evenly. Sprinkle the sumac on the kebabs. Cook on the BBQ. When lightly browned the kebabs are ready
Personal Chef Services
We have never used a home chef! But we definitely will do so again. Paul was truly excellent, the food was fantastic, all gluten & lactose free and amazingly tasty. Cooked to perfection! Paul arrived on time, popped open the Champagne, served a well-proportioned meal and cleaned up behind himself. He was very professional! What more could you ask for? We have no hesitation in wholeheartedly recommending The Isle of Wight Cookery School.