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Barbecuing Whole Fish
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
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.
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