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Acton/Georgetown, Friday, July 6, 2007 27 Tips to grilling fish on the barbecue Today I've got some fishy facts for you! First of all, the recipe today is for barbecued whole fish. Every time I teach a class with this recipe in it, I always have someone ask me "do you ever use those black metal fish baskets instead of tinfoil?" Well since I know some of you are thinking the same thing the answer is I tried it once but it didn't work for me. The skin was charred before the interior flesh was cooked. Now, if it is working for you, then by all means carry on! As a matter of fact, if it is working for you, send me an e-mail and let me know how you do it so that I can try it again-- whatscookin@independentfreepress.com-- and I'll let you know how it works out. It could just be my barbecue. I have a newer one now; we allowed our last barbecue to continue in service long past its retirement date and it really only had one temperature-- flaming hot in some spots and cold in others. And as for the type of fish that you use for this recipe--there's really only a couple of things to keep in mind: the size of the whole fish (you may have a little difficulty getting a whole swordfish onto your household barbecue!) and the type of fish. Some fish just don't stand up to barbecuing very well. You need a fairly dense fish and preferably one that is a bit fatty (fish that lived in cold water are typically fattier). If the fish is not particularly fatty, then you may need to provide a bit of fat for it to cook in to help moisturize the flesh as it cooks (a bit of canola oil drizzled onto the fish before sealing up the tinfoil will do the trick!). Unlike red meat, fish has only a few cuts that you need to learn, but there are a million species (ok, that's a bit of an exaggeration). There is a whole fish, there is a side (half a whole fish), there are filets (that is the side cut into sections-- so there are no bones in a filet) and there are steaks (steaks are cut right through the backbone, so that the circular backbone appears in the middle of the steak). It's all the species that are hard to learn because there are so many! If you are not interested in barbecuing a whole fish, you can barbecue a side (use the same method as for the whole) or steaks. Filets are a little harder to barbecue properly because they are so quick to cook and you must be sure to spray your grill really well with non-stick spray before using or you will have trouble getting the filets off! Lori Gysel & Gerry Kentner When you are cooking any kind of fish, remember that the most common mistake is to over cook the fish. Some people say that fish should be cooked until it flakes easily. That is not true. Fish should be cooked until you can separate the flakes, but they should not be falling apart. If you see any congealing white liquid escaping from your fish when cooking, that is the protein, and the sight of it generally means the fish is finished cooking or may even be overcooked at this point. Be careful when cooking fish to have all other aspects of the meal ready to go before the fish goes on the grill. Once it comes off the grill, it will continue to cook because of its own residual heat. You do not want it overcooked, so be sure that as soon as it comes off the grill there is a happy customer waiting to devour it! Have fun and keep cooking! (Lori and Gerry can be reached at w hatscookin@independentfreepress.com) Whole Fish on the Barbecue Ingredients · 1 whole fish, cleaned and gutted (salmon, trout, bass, perch, pickerel, etc) · celery tops · lemon slices · fresh herbs (parsley, chives, dill, oregano, thyme or your favourite) · salt and pepper Method 1. Rinse the whole fish, inside and out with cold water. Pat dry. 2. Stuff the belly of the fish with several celery tops, a few slices of lemon and a handful or two of your favourite herbs. 3. With a sharp knife, slit the flesh of the fish along the backbone--just deep enough to touch the backbone-- all the way from the head to the tail. 4. Spray a large piece of tinfoil with non-stick baking spray. 5. Place fish on the tinfoil. 6. Fold the tail of the fish back onto the body of the fish (to even out the thickness of the fish and prevent the tail from burning). Secure with a couple of skewers or toothpicks. 7. Gently seal the foil around the fish. 8. Place the foil fish package on a barbecue that has been preheated to medium heat. 9. Barbecue for 10 minutes per inch of thickness of fish-- measured at the thickest part. 10.Remove from the heat and open the foil. Gently push the flesh with your finger-- if it feels squishy, it is not quite finished cooking. If it is hard, it is overcooked. If it feels firm, but still has some "give" to it, then it is done. 11. Serve right away with lemon wedges. You may sprinkle some more fresh chopped herbs over the fish immediately before serving for presentation if you wish. 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