Grilling fish on the barbeque

Grilling fish on the barbeque

Select the fish of your choice, and remember that a marinade is necessary, as it adds taste to the fish and keeps it moist while cooking. Marinate fish in olive oil, lemon juice, garlic, herbs, salt and pepper.

1. Of grilling big fish, make incisions of both sides with a sharp knife and fill the cavity with slices of lemon and herbs.
2. Small fish like red mullet, sardines and mackerel are ideal. Brush fish with oil or dust them lightly in the flour. Cover the grill
with aluminum foil and place the fish on it. Small fish are rather fragile and break easily.
3. Grill scampi and prawns in their own shells. Make a shallow incision down the centre of the back of the prawn, pick out the black vein and discard. Thread through a skives and wok only for 1 min, on each side or if bigger 2 or 3 mins.
4. When grilling tuna, swordfish or salmon steaks, do not remove the skin, otherwise they will break. Cook for 5 mins on each side if they are approximately 2.5 centimeters thick.
5. Small squid, octopus and cuttlefish are delicious when grilled. Wash well and marinate. Keep brushing with oil while cooking as they dry civilly.
6. Fish kebabs are attractive and tasty; choose fish with a firm flesh, cut into cubes and alternate on a skives with scampi and calamari.

Always remember to brush the grill with oil before placing the fish. When cooking a variety of fish on the same grill, start with the big ones, then add the others according to size.

Points to remember
keep marinated fish in the refrigerator or in a picnic cooler, fish deteriorate easily in hot weather.

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