Prepare your equipment
Here are a few rules and requirements to observe to ensure
continued success grilling fish and shellfish on the barbecue.
• Clean the barbecue grill after each use, while still hot, by scraping with a metal brush to remove any food particle left after cooking. By cleaning the grill this way each time, you avoid the risks of contamination.
• Make sure all utensils and dishes are clean, before and during cooking, as well as when serving. (Raw or marinated fish should be transferred to a clean plate after cooking).
• Keep fish and shellfish in the refrigerator until it is time to cook. Never leave them at room temperature or in the sun while you ready the barbecue.
• Place grill as far as possible from the heat source to prevent the seafood from catching fire.
• Preheat grill for 10 minutes, then oil lightly to prevent food from sticking.
• Before cooking food on the charcoal barbecue, wait for the briquettes to be very white
• Pat fish and shellfish dry or drain marinated fish and seafood before lying on the grill to avoid spattering.
• Clean the barbecue grill after each use, while still hot, by scraping with a metal brush to remove any food particle left after cooking. By cleaning the grill this way each time, you avoid the risks of contamination.
• Make sure all utensils and dishes are clean, before and during cooking, as well as when serving. (Raw or marinated fish should be transferred to a clean plate after cooking).
• Keep fish and shellfish in the refrigerator until it is time to cook. Never leave them at room temperature or in the sun while you ready the barbecue.
• Place grill as far as possible from the heat source to prevent the seafood from catching fire.
• Preheat grill for 10 minutes, then oil lightly to prevent food from sticking.
• Before cooking food on the charcoal barbecue, wait for the briquettes to be very white
• Pat fish and shellfish dry or drain marinated fish and seafood before lying on the grill to avoid spattering.