First, fish fillets tend to be too delicate for all but the deftest hands when it comes to barbecueing, so unless you’ve an appetite for faff they are best avoided. There are plenty of better options.
Second, be patient. If you’re using an old-school barbecue with coals then don’t even think about cooking fish or seafood on it until there’s a steady medium-to-high heat that will last at least an hour. Additionally, whether you’re cooking over coals or on a gas-fired barbecue, make sure the grill itself has reached a decent temperature before placing fish on it – the hotter it is, the lower the chance of anything sticking to it.
Third, respect your ingredients. If you’ve paid good money for exceptional fish then don’t interfere with their natural flavours – rather, choose ingredients that will complement and highlight them. Your barbecue is simply another tool for cooking so don’t make the mistake of thinking you need a whole new set of ingredients.
The fourth and final consideration regards equipment. It pays to stock up on kitchen paper, skewers and tinfoil, plus you’ll find that hinged grill baskets and fish baskets are a sound investment if you’re serious about cooking fish and seafood outdoors.
