4 easy grills for summer
Prep time
45 mins
Cooking Time
60 mins
Prep time
45 mins
Cooking Time
15 mins
Prep time
30 mins
Cooking Time
15 mins
Prep time
30 mins
Cooking Time
10 mins
Why choose the MSC blue label?
The little blue fish is now on over 20,000 labelled products on shelves around the world, making certified sustainable seafood easier for you to find
4 'go-to' seafood suppers to master
Prep time
10 mins
Cooking Time
30 mins
Prep time
30 mins
Cooking Time
20 mins
Prep time
15 mins
Cooking Time
10 mins
Prep time
35 mins
Cooking Time
38 mins
How to host a sustainable summer barbecue
Experience the thrill of the grill with tips for ocean-friendly cooking that will make you feel great about what’s on your plate.
Cooking with Ocean Ambassadors
Courtney Roulston, Australia
Naledi Toona, South Africa
James Strawbridge, UK
/new-msc-ambassador-chef-charlotte-langley---head-shot-close.tmb-thumb300.jpg?Status=Master&Culture=en&sfvrsn=c2c9ea61_1)
Charlotte Langley, Canada
Ingredients
Method
- 4 MSC certified hake* fillets
*or any other MSC certified white fish
You’ll also need…
- 32g flour
- 175ml coconut cream
- 1 tbsp lemon juice
- 2 tbsp avocado oil
- 2 tbsp fresh coriander (chopped)
- 50g tenderstem broccoli
- 50g baby corn
- 50g sugar snap peas
- 1/2 tbsp garlic flakes
- Salt and pepper to taste
- Dry the hake fillets with a kitchen towel. Season the flour with salt and pepper. Coat the hake with the seasoned flour and dust off excess flour.
- Heat 2 tbsp avocado oil on a pan. Place the fillets in the pan and cook for 2 minutes each side.
Remove from the pan.
- Add the coconut cream to the same pan. Leave it on the heat to simmer until it starts to thicken slightly.
Stir in the lemon juice and add the fillets back into the pan. Cook for a further 2 minutes, turning them over.
- Mix in the coriander and taste for seasoning. Adjust the amount of salt and pepper that you add, according to taste.
- For the grilled vegetables: first rinse the vegetables under running water. Place them in a pan with a lid for 2 minutes. This allows the vegetables to steam using the excess water.
Next, remove the lid and pour in 1 tbsp avocado oil. Season with garlic flakes, salt and pepper and leave to sauté for 4 minutes turning them regularly.
- Serve the hake with sauce and the hot vegetables.
4 Mexican inspired dishes
Prep time
25 mins
Cooking Time
50 mins
Prep time
10 mins
Cooking Time
8 mins
Prep time
10 mins
Cooking Time
20 mins
Prep time
15 mins
Cooking Time
0 mins
4 seafood snacks to share
Prep time
10 mins
Cooking Time
15 mins
Prep time
10 mins
Cooking Time
10 mins
Prep time
15 mins
Cooking Time
10 mins
Prep time
10 mins
Cooking Time
30 mins
Protein-rich sustainable seafood recipes 2026
Discover simple, satisfying ways to boost your protein intake while supporting healthy, thriving seas for generations to come.
