Barbecued Fish Cutlets

Barbecued Fish Cutlets
Barbecued Fish Cutlets
Servings Prep Time Cook Time Passive Time
4 15minutes 8minutes 1hour
Servings Prep Time
4 15minutes
Cook Time Passive Time
8minutes 1hour
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. Cutlets from oily fish, such as tuna, trout and salmon, are best suited to barbecuing as they have a high natural oil content that helps to keep the fish moist during cooking. Whitefleshed fish can also be barbecued but should be marinated in olive oil for 1 hour beforehand to help keep it moist during cooking.
  2. Preheat a barbecue grill to medium. Combine the butter, garlic, parsley, lemon juice and salt and pepper to taste in a small bowl. Brush a little of the butter mixture over both sides of the fish cutlets.
  3. Place a square, hinged wire grill on a piece of newspaper and brush the inside bars well with olive oil to prevent the fish from sticking to the barbecue. (Cooking fish in a hinged grill makes it easy to turn without the danger of it breaking up, and also gives the fish an attractive grid-marked finish.)
  4. Secure the fish in the hinged grill, then lay the grill on the barbecue. Cook, basting every 2 minutes with the remaining butter mixture, for 3–4 minutes on each side, or until the fish is cooked through when tested with a fork. Serve with lemon wedges and a green salad.