Fish on the BBQ

I love a BBQ. /// But I refuse to call it a ‘barbie’ like they do over here: it just sounds too weird, like the doll, and who would want to eat a charcoal-grilled plastic symbol of women’s oppression under capitalism and patriarchy? ///

So, I was saying, I love a BBQ and I think it deserves much more versatility than many give it. Now, of course, sausages, chicken skewers, burgers are sure to be a crowd pleaser. But, come on people, surely we can be more creative than that! What about… fish?

Below are a few examples of fish you can easily prepare on the BBQ and that are incredibly tasty!

  • PRAWNS:

BBQ Prawns shell on

Personally, I prefer to keep the shells on when I bbq prawns because it ensures they remain moist and juicy and it also adds a delicious sweet taste to their flesh. But I know that some people get a bit weird about having to peel seafood at the table so it’s up to you.

Prawn and sweet chili skewers

Another option is therefore to buy raw peeled prawns. Above, we have put them on skewers and marinated them in sweet chilli sauce and coriander. It’s scrumptious. However, since the prawns are not in its shell, you have to be very careful not to leave them too long on the barbecue or they’ll go hard and chewy.

 

  • FISH EN PAPILLOTE

That’s a fancy French word to say “in a parcel” (of tin foil). It does the trick though as it sounds like you’ve been doing a lot of preps when, really, you have marinated fish, wrapped in in foil, and thrown in on the BBQ for 5 minutes.

Cod en papillote

Above, we have put our cod fillets on a large piece of tin foil, before covering with lemon zest, olive oil, salt & pepper, dill and lemon wedges. Close the foil tightly (so the steam cannot escape during cooking) and leave in the fridge for an hour at least before cooking. It cooks really quickly on the BBQ, 3 to 5 minutes. Leave in the parcel until serving so it remains warm and soaked in its juices.

Salmon en papillote

I think the salmon en papillote was the star of our Sunday BBQ. It is marinated in soy sauce, salt & pepper, orange zest and orange wedges. Again, be sure to close the parcel very tightly and cook for 5 minutes. Leave in the tin foil until serving.

These are just a few ideas of how you can make your summer Sunday gatherings a little bit more special than the usual sausage & burger BBQ. The feedback was great, and the effort minimal, so it’s really worth a try!

Advertisements