Recipes

Barbecuing Fish…How hard can it be?

Well, the truth is, practice and a few helpful hints are highly recommended!

Barbecuing fish produces an attractive and flavourful entree, not to mention a low-fat alternative to pan-frying. We recommend using oily fish such as tuna, swordfish, shark or salmon in the beginning. These fish are least likely to stick because their natural oil and texture keeps them moist and in tact.

When barbecuing fish the trick is to ensure your grill (cooking surface) is well seasoned. The term seasoned meaning; to smooth out the microscopic roughness of grills, pots, cooking surfaces, particularly cast iron, which might cause foods to stick to the cooking surface. Continued use and gentle cleaning will improve the seasoning. To season your BBQ grill:

• First brush the grill with your wire BBQ brush
• Next wet a clean cloth (free from fragrance) with vegetable oil, 2 tbsp should be fine.
• Wipe the grill with the cloth ensuring the grill rungs are lightly coated.
  Note: It is very important that you do not scrub/wash your grill with steel wool or heavy chemicals as this will remove the protective coating on the rungs and eventually cause rusting and relentless sticking!
• Preheat your BBQ grill to allow the oil to burn off.

The example in this article will be boneless, skinless Atlantic salmon fillets. This is the cut most often seen in restaurants. No bones, no skin, no hassles!

When choosing your salmon at the market be sure to choose fillets that are firm and free of strong fish odour. If the salmon comes with skin on ask the attendant to remove it for you before purchase, most seafood counters will do this for you however, and you will be charged for the weight of the skin!
While your BBQ is heating lightly brush the fish with a mixture of fresh limejuice and olive oil. This step will not only help prevent sticking but also add additional flavour and moistness to the finished meal.

If you would like, you may also season the salmon with a cracked lemon pepper mixture available at most super markets.

We will be finishing our salmon with a Maple and Thai Red chili glaze for an Asian theme. To make the glaze simply use two parts pure maple syrup and one part sweet red Thai chili sauce, (also available at your grocers, in the Asian speciality section).

Salmon fillets should cook on each side for approximately 5–7 minutes depending on the size and thickness. The fish should be 2 – 3 inches from the flame, increase cooking time according to the distance beyond this. That being said, the eye tells the tale, cooked salmon will be firm and light pink.

For the X markings move the salmon fillet on a diagonal from 2 o’clock to 10 o’clock half way through cooking. This is usually done for presentation on the “service side” of the food, simply the side, which will be presented on the plate. First side down, service side up. It is very important not to handle or move, or flip the fish too much as this will cause breakage and sticking.
Gently flip the salmon fillet and allow to finish cooking. During the final cooking time brush the salmon fillets with the Maple chili glaze on the service side up. You may also offer the sauce on the side for your “spicier” diners.

For seasonal sides consider chilled new potato salad with sour cream and a mesclun of greens with seasonal fruit.

Wine pairing: with spicy foods nothing beats a great Alsace white wine. Hugel & Fils is a very reputable Producer.