Barbecued Fish

Name: Barbecued Fish
Yield: Serves 4 to 6
Ingredients: 3 pounds fresh fish fillets or steaks (halibut, turbot, salmon or sea bass); 1 level tablespoon sugar; ¼ pint olive oil; 4 tablespoons wine vinegar; 4 tablespoons dry sherry; 2 tablespoons soy sauce; 1-2 cloves garlic, finely chopped; 1-2 bay leaves, crumbled; ½ level teaspoon powdered ginger

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

3 pounds fresh fish fillets or steaks (halibut, turbot, salmon or sea bass)
¼ pint

Fish course
Pescatarian

Method

Arrange fish fillets or steaks in a shallow glass or earthenware bowl. Combine remaining ingredients and pour over fish. Marinate in this mixture for at least 2 hours.

When ready to cook: place fish on a well-oiled grill over glowing charcoal (or in a flat ovenproof dish under grill of your cooker). Cook for 10 to 15 minutes, brushing from time to time with marinade juices. Turn and con