Cooking Fish and Shellfish on the Barbecue

Almost all fish and sellfish can be cooked on the barbecue. We use fish with firmer, meatier flesh like salmon, marlin, tuna or swordfish for brochettes or steaks to grill on the barbecue. If grilling trout or tilapia, which are less firm, it is preferable to cook them whole or in fillets with the skin still on, as it seals the aroma and moisture. Fillets can of course be cooked over the grill on a piece of buttered or oiled aluminum foil that is either left open, or closed in a packet (papillotte).

Regardless of the type, all fish should be handled delicately and as little as possible, during and after grilling, to preserve their shape. It is also recommended not to grill the more delicate fish directly over the heat source.

You can buy hinged metal baskets and perforated aluminum trays on the market today that make grilling fish and shellfish on the barbecue much easier.

Marinades
Fish and shellfish that are marinated before cooking on the grill just about melt in your mouth. Not only do the marinades add flavour to the fish and shellfish, it keeps them moist so they don’t dry out too quickly.

If the fish has a very delicate taste and texture, a white fish like sole for instance, it is preferable to use a very light marinade that will not dominate. When working with a meatier fish, a red-fleshed fish for instance, then the marinade can be more pronounced. One thing is certain, do not marinate too long, no more than two hours, or the marinade will have time to “cook” the fish... this is what ceviche is, which is quite excellent by the way!