Barbecuing

The outside barbecue method can vary depending on your barbecue. Choose one with heavy cast-iron bars and not cheap wire ones. These hold the heat and, if well maintained, will seal the fish or meat immediately without it sticking. Barbecuing can be done on some cookers which have an integral charcoal grill. Again, the right high temperature is critical, so get the coals going well ahead and wait until the flames have died down and the glowing-hot coals have a fine grey dusting of ash. Throwing suitable herbs on the coals during cooking can imbue the fish with a lovely herby flavour.