One of Byron Bay Chilli Co’s signature sauces is their Fiery Coconut Chilli Sauce, which is the secret weapon for this barbecue shrimp and fish.
Swordfish, along with tuna, salmon, and Mahi Mahi, are ideal for the grill.
This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension.
I could pound fish tacos all day. Breaded white fish, mayo, salsa, cabbage, and a tortilla? Oh, hell yeah.
The shells, made in the U.S., are a blend of heat resistant organic materials that are molded and finished by hand so each shell is unique.
But you don’t need to fly across the pond to enjoy fish and chips… it’s easy to make at home…