Barbecuing Fish

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.