Fish Recipes For The BBQ

On a beautiful summer day, having a fish BBQ in your garden is one of the most enjoyable ways to eat outside. You can prepare in advance where possible, with cuisine that can be made in a short amount of time while yet tasting excellent. A fantastic example is this perfect grilled fish recipe.

A favourite thing to cook on the grill is any type of fish. Cooking fish on the grill is quick and straightforward, and it’s a terrific complement to any barbecue feast. You can use other whole fish like mackerel, hake, sea bass, red mullet, or sea bream instead of the black pomfret, which is frequently available in Asia. These fish options are great because they stay moist after being grilled on the grill. Inquire with your fishmonger about scaling the fish, removing the intestines, and cleaning the gills.

Add banana leaf to intensify the flavours

You can even go fishing and catch your fish at some spots. Check out the website for information on when, where, and how anyone interested in learning more about fishing can participate in activities in their region. Fresh herbs like dill, oregano, parsley, or thyme can be stuffed inside the gutted fish. I also like to squirt some lemon juice into my stomach to eliminate some of the solid fishy scents that some people dislike. After that, the fish is placed in a hinged BBQ fish basket before being cooked on the grill. If you don’t have any of these holders, wrap the fish in tin foil and banana leaf instead. The banana leaf will scent the fish, and the outer casing will lessen the severity of direct contact with the flames. You can also take a look at fish recipes using shrimp.

What is the best way to grill a fish?
What is the most acceptable sort of fuel for grilling fish? I prefer charcoal fire since it imparts a smokiness to the fish and a slight charring to the skin. The grilled fish is best served with a homemade chilli-lime dip that is both tasty and spicy. I usually pound/grind everything with a mortar and pestle (especially advised if you’ve had a stressful week as well), but you can also blitz it all together in a blender. Other grilled seafood, such as prawns and squid, go well with this zingy dip.

Two cleaned entire sea bass or other firm-fleshed whole fish
One dill, parsley, thyme, or oregano bunch (or a mix)
Half a lemon
One tbsp olive oil (extra virgin)
One teaspoon coarse salt

Dip with chilli & lime
Four diced shallots
One garlic bulb, diced
Six diced bird’s eye chillies
Two chopped red chillies
Calamansi, or 4 1/2 limes
Two tablespoons brown sugar
To taste with salt

Forty-five minutes before you plan to cook, light the charcoal grill. Thoroughly clean the fish and blot it dry with a kitchen towel.
Squeeze lemon juice into the fish’s guts and stuff with fresh herbs. A skewer can be used to secure the herbs. Rub the exterior of the fish with a mixture of sea salt and olive oil.
Place the fish in the fish basket on the grill. Grill for 10-12 minutes (5-6 minutes on each side), or until a skewer inserted in the thickest section of the meat comes out clean. Make the dip while the fish is frying. In a pestle and mortar, grind the shallots, garlic, and chillies until they form a paste. Squeeze the lime or calamansi juice into a mixing dish, then stir in the brown sugar until it dissolves. Toss the lime and sugar into the chilli mixture until everything is thoroughly blended. Add the ingredients to a blender and puree until smooth.
Season with salt and pepper to taste before serving with the fish.

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