On the grill, en Papillote, or en Brochettes
On the grill, en Papillote (in foil), or en Brochettes (kebobs)
Cooking in a foil packet, “en papillotte”, is by far the easier
way to cook fish and shellfish on the barbecue. Be it a fillet, a
steak or a whole fish, you simply can’t go wrong!
• On a sheet of foil, arrange thinly sliced aromatic
vegetables.
• Set fish over the vegetables.
• Pour a little white wine, broth, citrus juice or fish stock over
the fish.
• Season with salt, pepper, fresh herbs and spices.
• Close the papillotte and set on the barbecue grill.
• Check for doneness after a several minutes, depending on the
size. It is ready when the flesh flakes easily with the touch of a
fork.
Semi-fatty and fatty fish can easily be cooked on the barbecue
because the fat protects the flesh and keeps it moist. To grill on
the barbecue, it is preferable to keep the skin on and brush the
fish with oil or set the fish on a piece of aluminum foil to
prevent it from sticking to the grill.
• Preheat the barbecue.
• Place fillets on an oiled grill.
• Add fresh herbs and other aromatic agents.
• Cook for 5 to 8 minutes per 2.5 centimetres (1 inch) of thickness
for fatty fish and 2 to 3 minutes per 2.5 centimetres (1 inch) for
leaner fish.
• Baste fish often with oil or marinade during cooking to prevent
drying.
• The fish is ready when the skin is crisp and golden.
Fish steaks are oiled or marinated, then cooked on the
grill.
• First, pat the steak dry with paper towels.
• Roll each end of the steak inward towards the center and secure
with a toothpick.
• Mix oil, salt, pepper and dip the steaks on each side.
• Preheat grill until very hot.
• For nice markings, turn steaks one quarter turn clockwise on the
grill.
• Fish is ready when the central bone can be removed easily with
the tip of a knife.
Fish and Shellfish kebobs on the barbecue... a whole
world of possibilities!
Monkfish, swordfish, shark, marlin, mahimahi, tuna, salmon,
scallops and shrimp are all perfect choices for this type of
grilling.
With a little audacity and creativity, you will soon discover
that the combinations of fruits and vegetables are truly unlimited!
Portobello mushrooms, eggplant, zucchini, red, yellow, green
peppers… Every possible fruit, cubes of mangoes or pineapple, figs,
rehydrated prunes or apricots, any citrus… Every combination is a
winner!
As for marinating, there are two ways of doing it: you can either
marinade the ingredients in pieces or you can marinate them after
you have put them on skewers. Don’t forget to leave enough space
between the pieces for even cooking.
Wooden skewers… that won’t burn.
If you are using wooden skewers, be sure to soak them in water for
30 minutes before setting them on the grill to prevent them from
burning.