BBQ fish: Fresh. Hot. Delicious.
As a kid I grew up with everything cooked on the fire. Meat, bread and fish. For most of my life I honestly believed it was physically impossible to cook a whole fish in the oven, much less on the pan (god damn heathens). Alas, I have been showed the error of my ways, and it is in fact possible to stick a fish in an oven-proof bowl and bake it till it becomes crispy dry. My heart, however, still yearns for the subtle smoky flavour flesh that falls apart at the slightest touch it is so buttery and juicy. The taste that only comes from fire and coals…
A whole fish (size depending on the company). Ask the fishery to clean it up, and butterfly it so that it lays down on the grid like a blanket.
-Butter. Lots of it.
Melt about a quarter of a butter slab in the microwave. Be liberal with butter, you won’t regret it. Add about 2-3 teaspoons of fish spice to the butter mixture (don’t use any salt). Squeeze in the juice of half of the lemon. Add one teaspoon of the apricot jam. Mix well.
Note: You can replace the fish spice with your own mixture i.e salt, oregano, coriander and pepper. Take this as an opportunity to become creative.
Rub fish with olive oil and sea salt on its skin just before cooking.
For the fire:
Use a grill that has a lid which will allow the heat to regulate. Make a fire with charcoal, the ideal heat is not hot enough for a steak, and not cool enough to bake bread in. This is the challenge, if it’s too hot, wait 20 minutes, but don’t let the fire die.
Lay the oiled fish, skin first onto the grid. Drip almost all the butter sauce onto the flesh. Close the lid, cook for 10 minutes. Pour the rest of the sauce onto the fish. When you can pick up the fish (with skin staying on grid) easily, fish is cooked. If it’s still a bit hesitant, give it 3-5 minutes more.
Serve fish immediately with some fresh bread, tomato salad and some sweet potatoes.
Happy eating! 😉
Prep time: 20 Minutes
Cooking time: 10-15 Minutes