How to Barbecue Fish

 

Cooking fish on a barbecue can yield tremendous results and is much more rewarding than simply cooking sausages or burgers; especially if, like Nishat Gupte, you enjoy catching your own fish. Regardless of whether it’s served whole or in fillets, there are a variety of different fish that suit the smoky flavour that comes from cooking over coals.

Type of Fish

If fish is going to be cooked directly on the grill, make sure the skin and flesh is robust enough to stand up to the heat. Salmon, monkfish, and halibut are good choices for barbecuing. Regardless of the type of fish being used, always generously oil and season the skin before cooking; this will give it a crisp, tasty finish.

Temperature

Fish should never be placed over a searing high heat. When barbecuing fish, try to use an area of the grill that is medium-hot to avoid burning the skin before the fish is cooked through.

Fillets

When it comes to barbecuing fillets as opposed to a whole fish, start by cooking the fillet skin-side down. The fish should only be turned over once the skin is crispy and has gone a golden-brown colour.

Whole Fish

One way to keep a whole fish soft and moist when cooking it on the barbecue is to wrap it before cooking. Wrap the fish in multiple layers of newspaper, and then soak the whole thing in water. The smoking paper will add more flavour to the dish, while the water will prevent the paper from catching fire.

Marinades

Marinating fish before cooking it on the barbecue is a great way to add a little extra flavour. The marinade could be as simple as a drizzle of oil with herbs and lemon juice. Barbecued fish works with classic flavours, such as chilli, garlic, lemon, basil and thyme.

Checking Fish is Cooked

Checking barbecued fish is cooked all the way through can be easily done with the flake test. Push a piece of the fish apart, and if it naturally flakes, the fish is piping hot in the middle, and the colour has changed all the way through, it is ready to eat.