TASTE TEMPTERS FOR THE BARBECUE
Some of the following recipe suggestions may come in handy at your next fish barbecue. But don’t hesitate to try favourite recipes you already have. And, of course, experiment, experiment! You’re bound to come up with a “specialty of the house”!
Recipe for Pacific Marinade
INGREDIENTS for Pacific Marinade
- Â½ cup Olive Oil
- 1 clove Garlic, minced
- Â½ teaspoon Pepper
- Â½ teaspoon Oregano
- Â½ cup Lemon Juice
- Â½ teaspoon Salt
- Â½ teaspoon minced Parsley
METHOD for Pacific Marinade
Combine all ingredients and blend well. Place fish and marinade in shallow bowl; cover and refrigerate for at least 1 hour, turning fish occasionally, before barbecuing. Baste fish with marinade while cooking. Yields enough marinade for 6 fish steaks or fillets.
Recipe for Teriyaki Sauce
INGREDIENTS for Teriyaki Sauce
- Â¼ cup Soy Sauce
- Â¼ teaspoon fine minced Ginger
- Â½ teaspoon Sugar
- Â½ teaspoon Saki or Sherry (optional)
METHOD for Teriyaki Sauce
Combine all ingredients and use to marinate fish for 5 minutes, turning fish once. When you turn fish on barbecue, brush with sauce and brush again just before serving. Yields enough sauce for about 4 fish steaks or fillets.
Recipe for Smoky Barbecue Sauce
INGREDIENTS for Smoky Barbecue Sauce
- Â¼ cup Salad Oil
- Â½ cup Chilli Sauce
- Â¼ cup Vinegar
- Â½ tablespoon chopped Onion
- Â½ clove Garlic
- Â½ tablespoon Worcestershire Sauce
- Â¼ teaspoon Salt
- 2 tablespoons Brown Sugar
- 2 tablespoons Hickory Liquid Smoke
METHOD for Smoky Barbecue Sauce
Combine ingredients until blended. Season fish with salt and pepper and marinate in sauce
for at least one hour, turning occasionally. While barbecuing, baste fish occasionally with
sauce. Serve fish with additional sauce, heated. Yields enough sauce for about 6 fish
steaks or fillets.
Ideas for Barbecuing Fish
Barbecues are more popular than ever today. For a delightful change, why not try barbecued fish or shellfish?
Fish steaks, fillets, whole fish and some shellfish are suitable for outdoor grilling. The flavour is enhanced if the fish is marinated in a well-seasoned sauce. Or a basting sauce can be brushed on while the fish is cooking to prevent dryness and give distinctive flavour. Firm-fleshed fish such as halibut and salmon are more easily handled than thin delicate fillets such as sole.
Barbecued fish is ideal for outdoor summer entertaining. But it’s not necessary to wait for the warm weather before trying these tasty dishes. They are just as delicious cooked on the new smokeless electric or gas barbecues right in your own home.
If you are cooking outdoors, line the barbecue with heavy-duty foil to reflect heat and also to keep the barbecue clean. Ash can be disposed of easily by folding it up in the foil.
To start the fire, arrange charcoal briquettes in a pile and use a fire starter according to manufacturer’s directions. Before starting to cook, wait until the briquettes are covered with a fine grey ash. After dark, the coals will have a red glow. This usually takes from 30 to 35 minutes. Then spread the coals into a bed slightly larger than the area of the food you are cooking.
Be sure to grease the grill to prevent sticking. A hinged wire grill or basket is most useful for fish barbecuing. The heat can be regulated by lowering or raising the grill. Flare-ups caused by fat dripping on the coals can be controlled by the use of a small sprinkler filled with water.
Every fire behaves in a different way depending on the wind, air temperature, humidity and fuel. Therefore, the cooking times given are a guide only.
For a complete barbecue meal, vegetables such as potatoes, corn on the cob and tomatoes, may be wrapped in foil and cooked on the grill over the hot coals while the fish is being barbecued. Cooking times will vary with the type of vegetable. Round out the meal with a tossed green salad or garden fresh cooked vegetables.
Other Ideas for Fish Barbecue Marinades and Sauces
Here is a new cookbook with great ideas for Selecting and Preparing Seafood – Fish Market