Barbecue fish Recipe from Grill Heat Aid

Barbecue fish Recipe from Grill Heat Aid

Salmon fillets are a good healthy choice. Marinade in honey soy for 1 hour and grill for a few minutes on each side. Serve with the yogurt and dill sauce and a side of roasted vegetables, or salad and couscous.

If you’re feeling ambitious, try barbecuing a whole trout, mackerel or even a salmon. Simply stuff the opening with thyme and lemon, then place on the grill for a few minutes on each side. Once cooked, the skin should be easy to remove before serving.

Monkfish, cod, king prawns and haddock are ideal for kebabs. Marinade these first, then cut into 3cm cubes (except prawns which can remain whole) and thread onto skewers with your choice of vegetables. If using wooden skewers, soak these first to prevent them burning.