Grilling fish on the barbecue: top chef shares 7 simple tips for success
Yeehaw, barbecue season has started again! An evening barbecue is always great fun, as we say in my hometown of Brabant. But mistakes when grilling can creep in so easily. Grilling fish on the barbecue, for example, also requires some knowledge and skill. So how do you do it properly?
Former chef and restaurateur Fred Decker has grilled plenty of fish throughout his career, and shares his tips with Tasting Table. I’m sharing them with you too. We already knew one of his tips: prepare your fish on the barbecue in an aluminium foil packet. This cooks your fish very evenly without drying it out. Curious about the rest? Here they are.
Tip 1: Work on a clean barbecue
It’s a thoroughly unpleasant job, yes: cleaning the barbecue. But it’s a job that needs doing. A dirty barbecue isn’t just unhygienic; it also makes your fish stick to the grill. So scrub, scour and clean if you had absolutely no inclination to do it last year and that thing is still stinking away in your shed (I hope not for your sake). If you really don’t feel like doing it yourself, you can always call in this company to clean your barbecue. How convenient is that?
Tip 2: Choose the right fish
There are plenty of fish in the sea, but not every fish works equally well on the barbecue. Fish has a more delicate structure than, for example, steak or chicken. That means it falls apart more quickly on the barbecue. How do you prevent that? Choose the right fish from the shelf (or the fishmonger’s fridge)! Fish with a firm, dense texture are best for the barbecue, such as these 5 fish. Cod, halibut and monkfish also belong on this list.
Tip 3: Go for whole fish with the skin on
Fish stays intact more easily when the skin is still on. Plus, the flesh dries out less quickly as a result. So choose fish with the skin on whenever possible. That often also means choosing whole fish rather than fillets. That’s a better choice too, because fillets fall apart on the barbecue more quickly than whole fish. And let’s be honest… Whole fish from the barbecue simply look more impressive than fillets. It’s very simple: the end result tastes more complex than the preparation method. Try it with a whole sea bass: it’s fantastic!
Tip 4: Use a grill basket
Back to those fish that fall apart easily. There are handy tools that keep your salmon, tuna or sardines intact. These are fish clamps, also called fish grilling baskets. You place your fish in this ‘grill basket’ and clamp it shut like a sort of sandwich maker. This keeps your fish securely in place and makes it easy to remove from the barbecue. Great, right?
Tip 5: Grill them with lemon slices
Fish and lemon are a perfect combination. The acidity really gives the salty flavour of fish a boost. So if you want to add extra flavour to your fish, be sure to place lemon slices on top. But try placing them underneath too. This prevents your fish from sticking to the grill, which means—here we go again—the fish won’t simply fall apart. When you pick up the fish with your tongs, you also pick up the lemon slices. They act as a kind of protective support around the fish. Two birds with one stone.
Tip 6: Wrap them in bacon
Another flavour tip from the chef: wrap your fish in bacon. It adds a salty, sweet and smoky flavour to your fish. And a crunchy crust too. Delicious! The same applies here: the bacon protects your fish from falling apart. Do pre-cook the bacon, though. Otherwise, the fish and the meat won’t be ready at the same time.
Tip 7: Stuff your fish
Herbs, citrus fruits, vegetables… You can stuff your fish with anything. On the barbecue, they all add extra flavour. You can even lightly marinate the fish. But be careful: don’t get carried away! Fish often already has a distinctive, delicate flavour of its own. An overload of herbs can literally make the fish fall flat. So don’t put together complicated marinades; keep it fairly simple. As a basic rule, choose oil, something acidic (such as vinegar and a little lemon) and an herb (such as parsley), then rub your fish with it. Easy, but delicious.
And finally… Make sure your fish doesn’t become too well done. Fish generally doesn’t need much time to cook, especially when it’s on a barbecue over high heat. Usually, it’s cooked in about 5 to 10 minutes (turn halfway through!).
Read also:
- 7 foolproof ways to prepare fish
- 25 of our favourite fish recipes: from spaghetti vongole to homemade fish fingers
- 6 tips for grilling meat like a pro
Source: Tasting Table
