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BBQ Fish
Answer
Dear Brian
BBQ FISH MARINADES
Here are three easy fish marinades for you to try.
For a Teriyaki marinade for meatier fish steaks, such as tuna and swordfish, try the following recipe:
Makes about 1/2 pint (300ml)
3 tablespoons clear honey
3 tablespoons groundnut or sunflower oil
6 tablespoons dark soy sauce
6 tablespoons dry or medium sherry
6 tablespoons medium white wine
1 clove of garlic, crushed
1 teaspoon freshly grated root ginger
Heat together gently in a saucepan and simmer for a minute. When cool pour over raw fish steaks and leave for no longer than 30 minutes. You can further brush the fish during the grilling.
For a lime and oil marinade this simple mixture works well:
Makes about 1/2 pint (300ml)
6 tablespoons lime juice
12 tablespoons olive oil
1 rounded teaspoon French mustard
2-3 cloves of garlic, crushed
2 teaspoons fresh dill, chopped finely
a little salt and freshly ground black pepper
Finally this coconut marinade is worth trying:
Makes about 1/2 pint (300ml)
6 fl oz (175ml) warm water
2 oz (50g) creamed coconut
grated rind and juice of 1 lemon or 2 limes
1 clove of garlic, crushed
1/2 teaspoon chilli powder
2 spring onions, finely chopped
1 inch (2.5cm) piece of fresh root ginger, crushed
Place all the ingredients in a saucepan and heat gently, almost simmering for 10 minutes. It needs constant stirring or it will catch on the bottom of the pan. Leave to cool. Do not marinade your fish for more than 30 minutes before cooking.
Finally, may I suggest you also try making some home-made flavoured butters? They are great for adding flavour and moisture to grilled fish. Basically you mash softened butter with the flavouring and then place on a piece of foil and form a cylinder. Chill for at least an hour before use. You can then cut coins from this to place on the fish as it cooks, and one added on top of each portion as it is served up looks most attractive as well as adding a final fillip of flavour.
To every 6 oz (175g) soft butter add:
3 tablespoons lemon juice
2 teaspoons finely grated lemon rind
1 tablespoon each of freshly chopped parsley, chives and tarragon
You can obviously experiment with other additions, but try not to have too many flavours competing.
Happy Cooking!
Best wishes
Richard Maggs
THE AGA COOKERY DOCTOR
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Hello Richard, I am a BBQ fan and have cooked many dishes on the BBQ grill. This year, to celebrate my hitting the 60 mark we are barbecuing fish. Tuna, Marlin and Shark are the planned fish. Can you suggest some suitable marinades that would go with these fish? I used marinades from a bottle last year (cheat!), but when it is for 80 people that gets a bit ridiculous as I am sure there are plenty of recipes I could use. Any suggestions? The fish will be cut into 3oz steaks. Thank you Brian