Barbecuing Fish

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

About

For successful barbecuing choose rich-flavoured or meaty fish such as mackerel, sardines, shark, tuna, salmon, monkfish or bass.

With large fish you can leave the scales on so the skin is protected, then lift off the skin in one piece after cooking. Another trick is to wrap the fish in wet newspaper; then when the paper is peeled off after cooking the skin comes with it. White fish cubes can be wrapped in bacon if being made into kebabs so they don’t fall apart.

Use a fish rack for easy turning of whole fish during barbecuing. Oil the rack thoroughly before use, then place the fish in it, with some herbs either side, if liked. Put the rack on the barbecue grill, turning once halfway through cooking.
To make kebabs cut the fish into 3–5cm (1½–2 in)pieces, then marinate in a mixture of lemon juice, oil and seasonings for at least 30 minutes. Skewer and cook on an oiled rack, turning 2 or 3 times until the flesh flakes.
Grilled Grey Mullet in a Spiced Coating makes a fine sight and is easy to prepare.