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Post by Pete B on Apr 23, 2011 10:32:07 GMT
Always in foil?  I've got some bream and mackeral ready to go. Your advice please  |
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Post by freeliner on Apr 23, 2011 13:13:59 GMT
Depends to my mind on how finicky the washer-up is - whoever that may be.
I rarely foil-cook mackerel and put them on more or less as they come - but with a cut or two across or along the body. The downside is that you need steady heat for this - and if you want to avoid having to scrub bits off the barbie grill then some kind of retaining rack to put them in is a good idea.
I'd probably stick with the foil for bream as they're a bit more delicate taste-wise, but each to their own.
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Post by eccles on Apr 23, 2011 18:02:03 GMT
Why not just put a big pan on the barbie with a smidgeon of oil in and a squirt of lemon juice? In the days before barbies (yes I am that old) we just used to balance a pan over a fire on the beach and do precisely that.
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Post by lighty on May 1, 2011 14:53:42 GMT
Why not just put a big pan on the barbie with a smidgeon of oil in and a squirt of lemon juice? In the days before barbies (yes I am that old) we just used to balance a pan over a fire on the beach and do precisely that. cause then its not a barby m8, just pan fried ... do it on a rack on the beach or straight on the fire coals so you get all the taste from the flames,smoke,burnt seaweed,tar, wood,plastic,string, rope and every other thing you can find on the beach to burn... flavour m8..lol  ps and never in foil. lighty |
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Post by codfather11 on May 1, 2011 15:43:29 GMT
did this with 6 lovely fresh bream i caught on friday, went to tescos and got a £2 fish griller that you put the fish in and you can close it in it so you can flip it side to side.
stuff the fish with lemon, thyme and rosmary, cut some slits in the outside of the fish, rub in some oil and salt and let the BBQ do the rest.
needless to say they were out of this world.
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Post by lighty on May 1, 2011 20:08:06 GMT
did this with 6 lovely fresh bream i caught on friday, went to tescos and got a £2 fish griller that you put the fish in and you can close it in it so you can flip it side to side. stuff the fish with lemon, thyme and rosmary, cut some slits in the outside of the fish, rub in some oil and salt and let the BBQ do the rest. needless to say they were out of this world. Sounds delicious! lighty |
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Post by loopy78 on May 22, 2011 13:02:41 GMT
With the more delicate fish i'd always put in foil with a bit of butter and whatever seasoning/flavours i fancied, as mentioned previously macky cooks best over a steady heat. Thicker, more solid fish like tuna/swordfish shark etc i found could dry out so i'd marinate in a flavoured olive oil/marinade for a while before cooking, turns out beautifully
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