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| Fish is great on the BBQ, as anyone who has been to
Greece, Crete or Turkey will testify. Many people ignore fish
though, sticking to traditional meat items. Branch out a little. |
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| A useful tool when doing fish is a fish holder that most
supermarkets and stores with barbecue equipment will sell. It
helps to hold the fish together and also makes it easier to turn them as
they can stick to the grill if you are not careful. Most fish
should have a few scores slashed on each side if you are doing a whole
fish, and brush them with oil before putting them on the grill. |
| Mackerel |
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| I love smoked fish, kippers and most oily fish, and
mackerel fit the bill for putting on the grill. And they're
cheap! For myself I take two smallish ones rather than one large
one, my wife prefers something else, so I'll have a separate recipe for
fillets of Sea Bass.
The Mackerel couldn't be easier, take the two cleaned fish, score on
each side, brush with oil and put in the fish holder. Cook over
the charcoal with the lid on for only 10 minutes for the small
fish. In that time the skin will crisp and the oil in the fish
will keep them moist, if you do them too long they will go dry.
Beer or wine to taste! |
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| Sea Bass fillets |
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| As Susi isn't into 'fish that tastes of fish', I did the
Sea Bass fillets at the same time as the mackerel, but used a different
holder to stop them tasting of the mackerel.
Get the supermarket fish desk, or the fishmonger, to fillet a decent
sized Sea Bass. Spread 'rocket pesto' on the flesh side of both
fillets, the pesto can be bought in jars in the supermarket. Put
the two fillets together so that you have a 'pesto sandwich', brush the
skin side of the fillets with oil and then put the fish in the fish
holder, the holder will keep them together. I did them for the
same time as the mackerel, 10 minutes, turning them and the mackerel a
few times while they were cooking. New potatoes and salad are all
you need with them, oh! , and the cold white wine of course. |
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