This collection of barbecue fish recipes is packed with plenty of summer seafood inspiration. Sausages, burgers and chicken drumsticks are what the majority of us throw on the barbecue when the weather gets warm, but fish is one of the most well-suited proteins to be given the flame-grilled treatment. The skin crisps up, cooking is done in a matter of minutes and the charred, smoky flavours marry perfectly with the sweet flavour of fish and seafood.
One reason home cooks tend to steer clear of barbecued fish is the fear of it sticking to the grill. While this shouldn’t happen if you oil the metal beforehand and the coals are hot enough, many recipes call for indirect contact with the grill anyway. Adam Byatt utilises yesterday’s news with his Barbecued trout cooked in newspaper; Marcello Tully uses a banana leaf (although tin foil will work just as well) to steam his Barbecue sea bass escabeche and Cornelius Gallagher makes the most of cedar wood with his Cedar planked salmon with endive, apple and olives.
For some of the crispest fish skin you’ve ever tasted, however, direct exposure to the white-hot coals is essential – just take a look at Eric Chavot’s brilliant Grilled sea bream with fennel coleslaw or Robert Thompson’s Charred mackerel with tomato ceviche. And if you’re feeling particularly extravagant, give Nathan Outlaw’s Barbecued jerk lobster with coconut rice a go – it’s one of the tastiest ways to prepare the shellfish.