Many people associate barbecuing with meat and don’t realise that you can also cook delicious fish on a grill. Fish can be prepared in many different ways. You can grill a fillet, make skewers, cook it in a foil packet or cook the fish whole in a fish grill. The possibilities are endless.
But what’s the best way to do this?
- First of all, you need a firm type of fish such as angler, salmon or mackerel. They won’t fall apart when cooking and are therefore ideal for skewering.
- Softer types of fish should be wrapped in a foil packet.
- When cooking fish on the grill, it’s also important that your barbecue is at the right temperature before you start.
- Rub the grill and fish with oil to prevent the fish from sticking.
How do you know when the fish is cooked?
- When cooking fillets, you will often see drops of moisture beginning to form on the sides of the fish. This means that the fish is cooking. If the fish easily falls apart when you poke it with a utensil, it’s ready to serve.
- Are you grilling a whole fish? Make a few cuts across the width of the fish and along the sides so that it will cook more quickly and evenly.
- Use the Barbecook thermometer to check if the fish is cooked.
You may want to serve fish as a starter and then cook your main course of meat on the same grill. To prevent the taste of fish from lingering, rub some lemon on the grill. and you’re ready to move on to the next course.