The flavor for this barbecue grilled fish recipe is in the marinade which has everything that a good fish marinade should have - sweetness, saltiness and a hint of citus fruit.
I'm using it on white fish filets which are very easy to cook making this the perfect recipe for novice and expert fish grillers alike.
A foil marinade bowl?.....We were camping, OK?
You can use any white fish for this recipe, whether it be cod, halibut, tilapia or even sole. Just remember with sole that it does have some pretty big and unpleasant fins so ask your fishmonger to trim the fish before you start.
I also asked for my fish to be skinned, this way the marinade can work all over the fish fillet.
To skin a fillet is really easy, all you need is a board and a long thin bladed knife (the thin blade makes the knife a little more flexible). If using a wooden board you might want to cover it with cellophane to stop the smell of the fish penetrating the grain.
Place the fish fillet skin side down and make a small incision at the tail end of the fish so that the skin separates from the flesh. Keeping the fillet flat on the board use one hand to hold the small tab of skin that you have separated and use the knife to gently saw between the skin and the flesh from the tail to the head.
If you find the skin too slippy to hold in your fingers then use a piece of paper towel.
Preparation Time:- 10 mins
Marinade Time:- 2 hours
Cooking Time:- 10 mins
Total Time:- 2 hours 20 mins
Place the fish fillets in a rectangular marinade bowl.
Mix all the ingredients above (excluding the fish) to make your marinade and pour it over the fish. Cover your marinade bowl with stretch wrap and allow the marinade to do its work for a couple of hours.
Give it "a shimmy" every now and then just to ensure that all the fish is getting the benefit. A gentle agitation is enough, you don't want to be handling the fish any more than is necessary.
To stop the fish from breaking up or sticking to the grill, use a barbecue fish mat or a barbecue basket - the basket really helps keep the fillets in one piece when you turn them. In addition take the extra precaution of brushing your basket with cooking oil prior to adding the fish.
When your grill is hot, slap the fish on and cook for 5 minutes on each side and spoon the marinade over the fish all the way during the cooking.
You can serve in a number of ways, as a salad, with oven roasted potatoes or as they do in Istanbul when they catch it fresh from the Bosphorus - in a sub, drizzled with a little olive oil.
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Barncroft, Kiln Lane
Paythorne. BB7 4JD
Tel: +44 (0) 7814 500755