Jeni Wright, Eric Treuille, Le Cordon Bleu

Barbecuing Whole Fish

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

The heat of the barbecue sears the fish keeping the flesh moist and flavourful. Trout is shown here but other suitable fish include mackerel, shark, tuna and bass. For even cooking, score the fish, and for ease of handling, use a fish rack.

Place the fish in an oiled rack, with sprigs of fresh herbs or vine leaves if you like, and close the rack tightly. Place the rack on the grid of a hot barbecue. Cook the fish for about 3 minutes on each side, basting frequently with olive oil or marinade. Check for doneness: the skin should be crisp and golden and the flesh fork-tender.