Sizzling summer seafood: Five fish recipes to impress at barbecues and dinners

Embrace our island bounty with a feast of ocean riches, suggests Georgina Campbell

Irish seafood is perfect for barbecues and casual entertaining. Photography by Paul Sherwood

Light, colourful, tasty, quickly cooked and at its best in summer, Irish seafood is perfect for barbecues and casual entertaining. 

These favourite recipes are from From Tide To Table – All You Need To Know About Buying, Preparing & Cooking Seafood which was originally published in association with Bord Iascaigh Mhara has become a go-to reference for all things fish and seafood.

Recipes from ‘From Tide To Table – All You Need To Know About Buying, Preparing & Cooking Seafood’ by Georgina Campbell, from Ireland-guide.com €20 (p&p free in Ireland).

Seafood Paella

From a recipe ‘collected in old Spain by Donegal medics Paul and Bella Stewart’, this is a more-ish variation on a great classic dish as given in Prannie Rhatigan’s Irish Seaweed Kitchen.

Servings

4

Preparation Time

 15 mins

Cooking Time

 45 mins

Total Time

 60 mins

Course

 Main

Ingredients

• SEAWEED USED: Sea Spaghetti, Alaria

• 2-4 tbsp olive oil

• 1-2 tbsp butter

• 1 medium onion, chopped finely

• 4-6 cloves garlic, sliced finely

• 450g long grain rice, white

• 4-5 tsp sea spaghetti, dried and ground

• 2-3 tsp turmeric, or 1 tsp crushed saffron

• 1 litre vegetable stock

• 125g garden peas

• 1 red pepper, diced

• SELECTION OF FISH

• 2 medium squid, cut into strips

• 24 mussels, 6 per person, scrubbed and beards removed

• 24 clams, rinsed under running tap water, or a mix of shellfish and crab claws in season

• TO SERVE:

• parsley, chopped

• 1 tsp Alaria, dried and ground

• 2 organic lemons and/or limes, quartered

Method

1. Heat half the olive oil and half the butter in a large frying/ paella pan over moderate heat, add the onion and fry gently for about 2 minutes.

2. Add the garlic and cook for a further 2 minutes. Remove with a slotted spoon and set aside.

3. Add the rice, sea spaghetti and turmeric, if using and mix well. If using saffron add with the stock. Return the onion and garlic to the pan and add the vegetable stock. Reduce the heat and cook slowly for 10-15 minutes, adding the peas and red pepper towards the end of the cooking time.

4. When the rice is almost cooked, place the remaining butter and oil into a separate pan over moderate heat. When hot, add the squid and cook for 2-3 minutes. Remove with a slotted spoon and add to the rice dish.

5. Add the prepared mussels to the pan and cook until they open, then transfer to the rice dish.

6. Cook the clams and add to the cooked rice dish. Mix gently. Arrange the quartered lemons and sprinkle with parsley and Alaria.

7. Serve from the paella pan in the centre of the table and leave extra Alaria and parsley in small dishes for sprinkling.

Summer Seafood Linguine Marinara

The best way to treat fresh seafood is simply and this recipe is perfect for lazy summer evenings when you just want something light.

Servings

4

Preparation Time

 10 mins

Cooking Time

 15 mins

Total Time

 25 mins

Course

 Main

Ingredients

• 1.75kg mussels, clams and cockles, cleaned

• 4 tbsp dry white wine

• 350g linguine

• 4 tbsp olive oil

• 2 garlic cloves, very finely chopped

• 1 red chilli, seeded and finely chopped

• 300ml passata rustica (crushed tomatoes)

• 2 tbsp torn fresh basil

• 2 tbsp chopped fresh flat-leaf parsley

• salt and freshly ground black pepper

Method

1. Place the mussels, clams and cockles in a pan with a lid and pour over the wine. Cover tightly and cook over a high heat for a few minutes, shaking the pan occasionally until all the shellfish have opened - discard any that do not. Strain through a sieve, reserving 150mo of the cooking liquor, and leaving behind any grit.

2. Meanwhile, twirl the linguine into a pan of boiling salted water; stir once and then cook for 10-12 minutes until al dente, or according to instructions on the packet. (Use the bite test to test; fresh pasta will take less time than dried.) Heat the oil in a heavy-based frying pan and add the garlic and chilli, then sauté for about 20 seconds. Pour in the passata and add the reserved cooking liquor. Bring to a gentle simmer and then stir in the cooked shellfish with basil and parsley. Season to taste and allow to just warm through.

3. Rinse the pasta under cold running water and drain well. Return to the pan, then pour in the seafood sauce and fold together until well combined. Divide among warmed pasta bowls and serve at once.

Grilled Mackerel with Three Tomato Salad & Bruschetta

If you plan to cook mackerel on the barbecue try using a hinged wire rack as they make it much easier and quicker to turn the fish over during cooking and help to prevent them from sticking to the grill rack.

Servings

4

Preparation Time

 5 mins

Cooking Time

 15 mins

Total Time

 20 mins

Course

 Main

Ingredients

• 4 whole mackerel, gutted and cleaned

• 8 slices sourdough / country-style bread, cut on the diagonal

• 1 garlic clove, halved olive oil, for drizzling

• FOR THE TOMATO SALAD

• 2 beef tomatoes, thinly sliced

• 4 ripe tomatoes, cut into wedges

• 100g sunagold or baby plum cherry tomatoes, halved

• 1 shallot, thinly sliced

• handful fresh basil leaves, shredded

• 6 tbsp balsamic and honey dressing

• freshly ground black pepper

Method

1. Preheat the grill or prepare a barbecue with medium-hot coals. Slash the mackerel through the thickest part and cook directly on a grill rack for 6-7 minutes on each side until cooked through and lightly charred.

2. Add the slices of bread to the grill rack for the last minute or two of cooking, turning them once. Rub with the cut side of the garlic clove and drizzle a little olive oil over each one. Keep warm.

3. Meanwhile, make the three tomato salad: Arrange the beef tomatoes in a single layer on the base of a large serving plate, then scatter over the tomato wedges and finish with a pile of the cherry tomatoes. Sprinkle over the shallots and basil and then drizzle the balsamic and honey dressing on top. Add a good twist of pepper.

4. Serve the mackerel on plates with the bruschetta and hand the tomato salad around separately so that your guests can help themselves.

Wok-Fried Clams with Chilli & Ginger Butter

This recipe is from Martin Shanahan, of the renowned Fishy Fishy restaurant in Kinsale, County Cork. He suggests using ‘carpetshell’ clams (or ‘palourdes’, as they are known in France) as they are so tender and sweet.

Servings

4

Preparation Time

 5 mins

Cooking Time

 10 mins

Total Time

 15 mins

Course

 Main

Ingredients

• 1 kg fresh clams, washed

• 60g butter

• 2 tbsp sweet chilli sauce

• 2 tbsp shredded fresh root ginger

• 2 spring onions, finely chopped

• 2 tbsp chopped fresh coriander plus extra to garnish

Method

1. Rinse the clams quickly in cold running water. Place in a pan with a tight fitting lid and steam for 2 minutes until opened; discard any that do not open.

2. Heat a wok or large frying pan until almost smoking. Add the butter, sweet chilli sauce, ginger, spring onions and coriander, and use a spoon to mix together quickly.

3. Tip the steamed clams into the wok, and toss a couple of times, so that all the sauce coats the clams. Transfer to warmed bowls, garnish with a little more coriander and serve at once.

4. VARIATION: Substitute the clams with mussels and steam initially for 2-3 minutes.

Salmon Teriyaki Sticks with Asian Noodle Salad

This is a great way of cooking salmon and, as the skewers are only brushed with honey just before serving, there is no danger of them sticking to the pan and burning before the salmon is cooked.

Servings

4

Preparation Time

 30 mins

Cooking Time

 10 mins

Total Time

 40 mins

Course

 Starter

Ingredients

• 675g skinless salmon fillet, pin bones removed

• 4 tbsp dark soy sauce

• 2 tsp caster sugar

• 2 tbsp mirin (Japanese rice wine) or dry sherry

• 2 tbsp sunflower oil plus extra for brushing

• 2 tsp Dijon mustard

• juice of ½ lemon

• 4 tbsp runny honey

• For the Asian noodle salad

• 225g/8oz Thai glass noodles

• 1 tsp sesame oil

• 1 large red pepper, halved,

• seeded and finely sliced

• 6 spring onions, finely shredded

• ½ cucumber, peeled, seeded and finely sliced

• handful fresh coriander leaves, roughly chopped

• For the dressing

• 4 tbsp Thai fish sauce (nam pla)

• 4 tbsp fresh lime juice

• ½ tsp dried chilli flakes

• 1½ tsp sugar

• 1 garlic clove, crushed

Method

1. Soak twelve bamboo skewers in cold water for at least 30 minutes. Cut the salmon into long, thin strips no more than 2.5cm/1 inch wide and about 5mm / ¼ inch thick.

2. Place the soy sauce in a shallow non-metallic dish. Stir in the caster sugar, mirin or sherry, sunflower oil, mustard and lemon juice until well combined and the sugar has dissolved. Add the salmon strips, stirring to coat, and set aside for 15 minutes to allow the flavours to develop.

3. Preheat the grill or prepare a barbecue with medium-hot coals. Thread the marinated salmon onto the soaked bamboo skewers in a zig-zag fashion. Brush with a little extra oil and cook for 1-2 minutes on each side until just tender and lightly charred. Heat the honey in a small pan or in the microwave. Remove the salmon teriyaki sticks from the grill and brush with the warm honey. Arrange three sticks on each plate.

4. For the Asian noodle salad: Cook or soak the noodles according to packet instructions. Drain well and then toss with the sesame oil. Fold in the red pepper, spring onions and cucumber.

5. To make the dressing, place the Thai fish sauce in a small bowl with the lime juice, chilli flakes, sugar and garlic. Whisk until well combined and then add to the noodles, stirring until evenly combined.

6. If time allows, cover with clingfilm and leave for about 2 hours to absorb all the flavours. Just before serving, fold in the fresh coriander.