Something fishy’s going on

Chef patron of The Newport restaurant in Newport-on-Tay, gives us some top tips on cooking fish

At this time of year there is nothing better than summer food, cooked well on the barbecue. For me this means the best of Scottish waters with a fusion of some of my favourite influences such as Thai, Mediterranean and North African.

Throughout July and August we have a huge array of seasonal fish and shellfish on offer: mackerel, coley, crab, Dover sole, halibut, herring, langoustines, plaice, pollack, prawns, scallops (queen), sea bream and sea trout just to name a few. The key with produce of this quality is simplicity: showcase what is already there to enjoy.

On my day off I love nothing more than getting all the family together for a barbecuestyle dinner.

I enjoy the whole process, from selecting what’s on offer from my local fishmonger and preparing lightly to sitting back and watching it cook before getting stuck in, straight off the barbie.

The hardest part for me is in the choosing as we have so much on offer and I’m always bursting with new ideas to try out.

Mackerel is a favourite of mine

Above, sea fish (scomber, mackerel) on grill with flatbread on background.