| Preparation Time | 5 minutes |
| Cooking Time | 10 to 12 minutes |
| Freeze | No |
Barbecued or Chargrilled Fish
Fish fillets and steaks fare best on a chargrill. It's a good idea to use firm fish for chargrilling, same as for grilling (broiling) as they do tend to lose moisture and can easy fall apart.It's important NOT to grease or oil the chargrill pan, but rather butter or oil the fish itself. This will help prevent smoking as the pan needs to be very hot to cook the fish quickly without it breaking up.
Ingredients
- Fillet of fish, or
- Fish steak
- Flaked Salt
- Freshly ground black pepper
- Favourite herbs and spices or spice mixes
- Melted butter or oil
Method
- Heat a chargrill pan till very hot.
- Season the fish with salt and pepper and/or your favourite herbs and spices.
- Make two or three diagonal cuts (score) in the body on each side to allow the heat to penetrate through the flesh.
- Brush the fish with melted butter or oil.
- Reduce the heat to medium and place the fish on the chargrill pan and cook, allowing 3-4 minutes for thin fillets and 10-12 minutes for thicker fillets.
First Principles Cookbook