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All about barbecuing > Cooking Fish on the Barbecue
One of Summer's Great Pleasures
Throw some fennel branches or a handful of herbes de Provence onto the charcoal. Grill the fish, brushed with oil on both sides, once the charcoal has died down to embers.
Cooking time depends on the size of the fish, but about 15 minutes is usually enough. Gently open up the belly cavity after 10 minutes and check the fish's colour and texture to determine the cooking time. Remember it is better to serve a fish that is slightly underdone that one that is overcooked.
A whole fish cooked right on the grill is delicious on its own and doesn't need a marinade. Its skin protects it and seals in the flavour.
On the other hand, if you are grilling thick slices of a lean fish, it is better to let it soak up some oil for about a half hour before cooking, along with some fennel or herbes de Provence so that it stays tender.
- In a small saucepan, melt some butter with a little fennel or some herbes de Provence.
- Add a little lemon juice, crème fraîche, salt and pepper.
- Drizzle over the grilled fish.
Photo : Herm / Pixabay / MSCOMM
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