Barbecuing

Barbecued fish is so healthy, but it is also a wonderful way of ensuring that the delicate, pure taste of fish is enhanced and not compromised. It certainly has become one of the most popular methods of cooking seafood at home, and why not, it really is incredibly easy and the smells of cooking stay outside. Are there any down sides to this wonderful way of cooking seafood? Well, if there are, it would probably be that fierce heat and delicate flesh can lead to overcooking! So, be careful, and don’t leave your precious seafood alone for too long – have a glass of wine in hand, chat beside the barbecue, but be ready. Whole fish barbecue well, as do steaks from oily fish such as tuna, kingfish and salmon; white-fleshed fish like snapper, blue eye, jewfish and reef fish will barbecue well if the pieces are reasonably large; and all fish cutlets work well on the barbecue too. The great thing about the barbecue is that you impart a wonderful charred flavour to the seafood, so you need just a simple sauce as accompaniment, or just marinate the seafood. Really the only rules for barbecuing are selecting fish that will work well, seasoning it, getting the barbecue hot and being careful not to overcook. Then serve and enjoy. Sounds pretty straightforward and it is.