HOW TO MAKE BARBECUE FISH RECIPES

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BARBECUE FISH RECIPES | BBC GOOD FOOD



Barbecue fish recipes | BBC Good Food image

Throw the catch of the day on the barbecue with our fantastic fish recipes. Try meaty steaks, seafood skewers, spicy prawns and stuffed whole fish.

Provided by Good Food team

Number Of Ingredients 1

HOW TO SMOKE FISH RECIPE | MARTHA STEWART



How to Smoke Fish Recipe | Martha Stewart image

Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Number Of Ingredients 8

2 cups water
1 cup muscovado sugar or packed dark-brown sugar
Coarse salt
2 skin-on trout fillets (8 ounces each), boned
1 whole trout (1 1/4 pounds), backbone and pin bones removed
1 side skin-on arctic char (1 1/4 pounds)
Wood trimmings or apple wood chips (1 cup for trout fillets or 2 cups for whole trout or char)
Vegetable oil, for grill basket

Steps:

  • Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
  • Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
  • Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
  • Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.

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