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How To Cook Chicken On The Bbq Banner

HOW TO COOK FISH
ON THE BBQ

Jun 23 2021
By Old El Paso

Fast to cook and packed with fantastic flavour, fish is a great choice for BBQs. A fresh piece of fish - whether it's shredded for tacos or served in a tempting fillet - is sure to shine at your next outdoor fiesta.

  • CHICKEN COOKING TIPS

    FISH COOKING TIPS
    Get your fish just the way you want it - and with that signature, smoky BBQ taste - with a few top tips.
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    STOP YOUR FISH FROM FLAKING

    Flaky fish tastes great but can be tricky to keep in one piece as you cook. A fish clamp is the easiest way to stop your fish from breaking up on the BBQ. If you don't have one, just pop your fish on a metal cooling rack (as long as it isn't plastic coated). Alternatively, wrap your fish in foil before laying above the coals.

     

    USE THE CORRECT TEMPERATURE

    Working out how hot your BBQ needs to be is the key component to getting your fish right. Too hot and you run the risk of scorching the outside, too cool and it'll be dry by the time it's cooked. Around 180°C is ideal. Temperatures are easier to control on a gas BBQ but even then, it will cool quickly when you take the lid off. Keep the temperature as steady as possible by not overloading your grill.

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    A fish clamp is the easiest way to stop your fish from breaking up on the BBQ.

    SLICE YOUR FISH LIKE A PRO

     

    To slice a freshly cooked fish, lay it down on its side and make a cut below the head that goes down to the spine and another one above the tail. Follow the line of the spine to make a long, horizontal cut. Slide the knife above the spine to lift the top fillet away from the bones, then insert the knife below the spine and repeat. Cut through the spine at the tail and lift it out, the smaller bones should come along with it, leaving you with two fillets.

    make the most of your leftovers

BBQ PAPRIKA FISH

Bbq spatchcock chicken banner
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    RECIPE NAME: 
    BBQ PAPRIKA FISH

    TOTAL TIME:TBC

    SPICE LEVEL: Mild

    SERVES: 4 people


    Download Recipe    

    INGREDIENTS:

    4 Tilapia or white whole fish eg. sea
    bream gutted, scaled and pin-boned

    4 tsp smoked sweet paprika

    20g Old El Paso Sliced Jalapenos, drained

    80g Full Fat Yoghurt

    1 large bunch of Coriander

    2 Limes, 1 sliced into rounds, 1 for zesting

    4 cloves Garlic, peeled and finely sliced

    White rice to serve







    INSTRUCTIONS:

    • Preheat the BBQ to a medium/high heat.

    • Place the fish on a chopping board and cut 3 vertical slits across the body. Turn the fish over and do the same on the other side. This will help to get the flavour into the flesh and also cook it evenly.     

    • Stuff the fish with the sliced limes, half the coriander bunch and sliced garlic. Drizzle the fish with oil and rub with smoked paprika. Cook the rice according to packet instructions, drain and leave to one side. Pick and roughly chop the coriander and stir through the rice.

    • Make the jalapeno lime yoghurt- mix the jalapeno on a high speed mixer, along with the yoghurt (or finely chop & mix in with the yoghurt) and juice of 12 a lime juice, whizz to combine taste and season accordingly.     

    • Place the fish in the fish clamp, then pop it on the BBQ to cook for 5 minutes on each side, closing the BBQ to steam a little between turning until the flesh is no longer opaque and skin crispy and smelling delicious. Check the fish is flaking & no longer opaque.   

      • TO SERVE:

      1. Serve with coriander rice, a dollop of jalapeno spiked yoghurt and limes wedges for squeezing.

FAQs

You can use many types of fish, as long as they've been scaled and gutted. A whole fish works best, our favourites include trout, sea bass, red mullet.

Oil your grill well before you get started to stop your fish from sticking. The easiest way to do this is to use kitchen roll to rub the BBQ grill and your fish clamp or tools.

It is completely up to you! As long as you've scaled your fish before cooking, crisp the skin up and enjoy.

You can likely make do with tools you already have in the kitchen - a pair of tongs and some foil to wrap your fish in, for example - but a fish clamp is a handy piece of kit!

Around about 180℃ is where you want to be for fish, try not to drop the temperature by flipping too often or overcrowding your grill.