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What whole fish to cook on BBQ
9 replies to this topic
Posted 19 December 2012 - 10:17 AM
Hi, I would like to cook a whole fish on the BBQ, what fish is good for this? Would like to serve 6ppl ( there will be other dishes so servings won't be huge).
Posted 19 December 2012 - 10:19 AM
Snapper. Go to a good fish shop near you and ask what is good and recommended.
Edited by ubermum, 19 December 2012 - 10:20 AM.
Posted 19 December 2012 - 10:21 AM
Not a whole fish, but I love Salmon steaks cooked on the BBQ!
Posted 19 December 2012 - 10:22 AM
Ask at the fishmonger. Any fish if fresh and firm comes up delicious when baked.
Posted 19 December 2012 - 10:24 AM
Snapper is the best.
In our family we do plate sized snappers, one per person.
Make sure it's got plenty of olive oil all over the skin the cook straight on the grill, about 10 minutes per side.
In the mean time I make a post-marinade of olive oil, finely chopped garlic, lemon juice and chopped parsley.
When the snapper comes off the grill I pour over the olive oil concoction. It's seriously one of the best things you can ever eat.
Posted 19 December 2012 - 10:32 AM
A large whole red emperor, with lemon and herbs inside, wrapped in foil and stuck on the BBQ. yum!
Posted 19 December 2012 - 11:12 AM
They'd be my pick, speak to the fishmonger, they'll advise on the best they have & right size for 6 people.
Wrapped in foil with fresh herbs & lemon is my fav way :-)
Posted 19 December 2012 - 11:58 AM
Red emperor or snapper is my suggestion too. It's white fleshed and usually in season at this time of year.
Any of the cods tend to go hard unless it is gently and perfectly cooked. The darker fish like tuna may be too overpowering for some.
For a whole fish, I like to steam in foil too. Reduces the risk of over cooking some parts because the overall heat is more gentle. I don't like to have food directly touching foil, so I line it with silicon baking paper. This also helps to protect the foil from punctures from the fish.
Inside the fish, I shove some lemon or lime slices, ginger slices, shallot, fine herbs (like parsley, dill, tarragon, chervil) and butter. I score the fillets with a few deep cuts to help it cook more evenly (ask your fish monger to do this if you prefer). Add a few more lemon/lime slices around and give it a good splash of an unwooded chardonay. Wrap up the parcel so that it is kinda tent like. This gives it room to steam.
Cook on bbq. I usually only have the side plates burning and close the hood so it's essentially a convection oven effect. The fish is steamed within this oven so it is a gentle heat and the flesh doesn't go tough unless you really overcook the bejesus out of it. Ask the fishmonger roughly how long to cook for. Our's we normally cook for about 20 mins but allow it that long again unopened to 'rest' (read: faff around getting everything else ready). I couldn't tell you how large our fishes are though.
Posted 19 December 2012 - 12:06 PM
Yeah I like snapper. Barramundi might be ok. Rainbow trout is yum for something different.
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