How to BBQ Fish

Burgers and sausages are the obvious choices for a last-minute BBQ, BUT if you want to impress your guests, then fish is the real show stopper.

If cooking your fish directly on a grill, choose fleshy fish, not all fish can stand up to the high heat of a BBQ. Fillets of Salmon and halibut are perfect. Oil your fish before adding it to the grill, be generous with the oil, and give it a little season. Oiling your fish will stop the fish from sticking to the grill racks, and it will give the skin of your fish a tasty, crisp finish.

More delicate fish likes plaice, cod, seabass are best cooked in foil. Splash the fish with a little liquid, add some tasty herbs and make a small parcel, this will keep the fish moist, preventing it from drying out.

One of our favourite bbq recipes and a favourite for younger guests is a fish skewer. Simply marinate your fish, cut into cubes and thread onto a skewer and grill.

If cooking your fish whole, you can guarantee incredible flavour by stuffing the fish. Two great ways to cook the fish whole are to wrap in foil or for a crispy skin, invest in a fish basket and place it directly on to the bbq.

Top flavour tips

Marinating your fish is a great way to add an extra bit of flavour to your fish. Try drizzling a little oil on to the fish, season with some herbs or spices and finish with a squeeze of lemon.

Make a butter paste for your fish. Try adding a little parsley or tarragon to your butter and baste your fish while it cooks.

Dips are a great way to add a quick, last-minute flavour that will complement the natural taste of your fish. Try things like tartare sauce, sweet chilli dipping sauce or a citrus flavoured mayo.

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