Barbecuing

Barbecuing is the oldest form of cooking. Traditionally, food was cooked over an open fire, hot coals or embers; today, a flat or ridged char-grill heated by electricity or gas is more common. Most barbecue recipes can also be cooked in a frying pan if you don’t have a barbecue or char-grill pan.

Cooking times will vary, depending on the thickness and the density of the seafood’s flesh. Fish is cooked when it turns opaque. Sashimi-grade seafood can be seared on the barbecue and served still rare in the centre.