What’s hot on the barbecue this summer?

0010With the summer well on its way, we know you’ll want to try out some tasty new recipes on the barbecue! Fish and seafood is really quick and easy to cook and is super healthy. Whether you want whole fish or shellfish, fillets or chunks, we’ll help you cook them in the best way possible.

Here are some top tips from Fish is the Dish on how to cook fish on your BBQ:

  • Get your BBQ really hot! This will ensure your seafood cooks quickly and retains its natural juices and flavour. And make sure you brush it with a little oil to avoid things sticking!
  • Throw a whole mackerel (or two) on the barbie – it’s chunky, succulent and great value for money. Mackerel is in season right up until the end of September so, if you get a nice day, fire up the barbecue then as well.
  • Flat skewers will stop the ingredients twisting round when you turn them, so that everything cooks evenly. Another great practical tip is to start and finish seafood kebabs with something firm, such as a piece of onion, to help hold the other ingredients in place.
  • Add some fresh lemon juice and melted butter while you’re barbecuing your fish – brush them on as you cook to add flavour and help keep the fish moist (remember butter does burn though so keep an eye on it!).
  • Marinade your fish for about 15-20 mins in the fridge before cooking with oils, lemon, herbs or spices to infuse your fish with some extra flavour. Avoid sugary marinades or glazes, especially with thick fillets or whole fish, as the sugars can burn and turn bitter before the fish is fully cooked. 
  • You could also BBQ your fish on a bed of herbs – simply lay the herbs on, fish on top and cook as normal.
  • To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They’re done when the shell opens. Discard those that don’t open after about 5 minutes.
  • Only turn your fish once as turning it back and forth will break it apart (and use a wide spatula). If you’re cooking a whole fish a grilling basket is a great tool to use. You can also get grilling trays which is useful for cooking flaky fish and fillets. 
  • For small shellfish such as shrimp or scallops use metal or water-soaked wooden skewers or cook them in a grill basket. And you even get wood planks to use on your BBQ.
  • When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. If any part of the meat is still glossy and partially translucent then it’s not done.A good rule of thumb is to cook your fish for a total of 10 minutes per inch of thickness (measured at the thickest point.) So if you have a half inch thick fillet, grill it for about 3 minutes on one side, then flip it and cook for 2 minutes more.
  • Try and get a fish steak or fillet that is evenly cut to avoid thinner parts becoming dry before the thick is cooked. If you do have a steak/fillet that is uneven you can cut it, putting the thick half on to cook first and then, when it’s about half cooked, put the thin half on. 
Delicious Fish Recipes for the BBQ

Ramus Spicy Monkfish kebab resized

Spicy Monkfish Kebabs

Sophie Grigson prawn salad

Sophie Grigson’s Prawn Salad

Mediterranean BBQ

Lime & Fennel Sardines

Ramus tuna nicoise resized

Chargrilled Tuna Nicoise

Steph Moon's Spiced Whitby Mackerel

Steph Moon’s Spiced Whitby Mackerel

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