Fish & Tips

Nervous about fish on the barbecue? Fear not, as Jemima Nelson gathers tips and tricks from five cooks, as they fire up their favourite grills and outdoor ovens.

Kadai

Will Madeley from Kadai says the delicate flavours and textures of fish make it an excellent choice for grilling. “As the popularity of fish barbecuing increases, Kadai’s innovative range of fire bowls and over 40 cookware accessories make it perfectly placed to home in on this trend – perfect results, whether you’re cooking a whole salmon on an oak cooking plank or searing sardines on a grill tray. Each product is designed with quality in mind, handmade by skilled Indian artisans, with a focus on versatility and ease of use,” says Madeley.

Kadai’s oak cooking plank is a traditional cooking method from north-west America for cooking wild salmon caught during the annual migration; slow cooking a large, filleted fish on a plank opposite a wood fire, infusing the fish with a smoky flavour while keeping it moist and succulent.

“The Asado cross is adapted from an Argentinian way of slow cooking meat over an open fire. However, many people overlook the idea of cooking whole fish on this accessory - perfect for kippers or mackerel, hanging the fish opposite a slow wood fire adding a delicious flavour.”

Using Kadai’s cooking tripod gives the fire bowl another cooking level, whether its barbecuing a Sicilian fish stew, or moules marinière. The Zhara roasting pan can cook a whole seabass, says Madeley, using the long handle to easily move the pan around direct and indirect heat, while Kadai’s sizzling plate for the likes of garlic butter prawns is “a showstopper at any outdoor gathering, with the aromas filling the air and the prawns seared to perfection.”

Vulcanus

William Walton says that grilling fish is not just a cooking method; it’s a celebration of seafood’s natural flavours and health benefits.

“When you grill fish, the smoky essence enhances its taste, creating a distinct and delightful flavour profile. Plancha cooking is gaining popularity and the Vulcanus grill is crafted from COR-TEN steel and features a slow heat-release core that ensures even cooking, two heat zones for precise temperature control, and a smoke-free system that guarantees clean, flavoursome grilling,” says Walton, with Vulcanus accessories including a cooking grid extension and griddle.

“To achieve the best results on the plancha, it’s essential to heat it properly using hardwoods such as apple or cherry, which impart a subtle, sweet fruitiness to your dishes without charring. The plancha’s high-temperature cooking prevents food from burning and ensures that your dishes retain their aroma and flavours,” says Walton.

“Cleaning the plancha is easy too. Simply deglaze with vinegar, wine, or lemon juice after cooking to incorporate those flavours back into your food. Our top recommendation for grilling on the plancha is hake, known for its firm, creamy-white flesh that flakes perfectly when cooked. Whether as thick steaks or large fillets, hake cooks beautifully on a cast iron or plancha grill over a wood fire.”

Shellfish is another to shine on the plancha due to the even heat distribution, quick cooking capabilities, non-stick surface, and adaptability to various cooking techniques.

“From clams and lobster to scallops and mussels, shellfish benefit from the plancha’s ability to deliver perfectly cooked, flavourful dishes, making it an ideal choice for seafood lovers looking to elevate their outdoor cooking experience.”

Delivita

Joe Formisano of DeliVita says his family loves to cook fish and cooking outdoors is not just a social experience but means the fish smells don’t permeate the house.

“The combination of wood smoke and high heat infuses the fish with a unique, rich flavour that can’t be replicated in a regular kitchen oven, while DeliVita’s high temperatures, ranging from 400-600°C, allow for quick cooking, which helps retain the fish’s moisture and nutrients. This rapid cooking method also results in a crisp exterior while keeping the inside tender and juicy.”

The oven is also very versatile, whether you’re cooking fish or pizzas, hot smoking, slow cooking, baking, or tandoori.

“The oven’s ability to retain heat for over two and a half hours after the flame goes out is ideal for slow-cooking dishes, ensuring consistent and even cooking without the need for constant attention,” says Formisano.

Made from marine stainless steel and volcanic stone from Vesuvius, the DeliVita oven is built to withstand the elements, making it perfect for outdoor use in any weather and, weighing only 30kg, is easy to move.

Preheating the DeliVita oven takes just 25 minutes, and the simple cooking process makes it accessible even for those who are new to wood-fired cooking. The preheated dish ensures even cooking, and the method of adding butter and ingredients directly into the hot dish is straightforward and effective.

Among Formisano’s favourite fish dishes are king prawns and langoustines, with ‘nduja, butter and salt and pepper and also a whole sea bass, with olive oil, salt vinegar, lemon, fennel and white wine.

Monolith

Chef Ben Bartlett, ambassador for Monolith ceramic grills, says, despite many people shying away from it, there is little to fear when cooking fish, be it filleted or whole, and shares his top tips.

Firstly, keep the skin on, despite many recipes telling you to remove the skin and big fillets often prepared skinless.

“Because cooking fish on the BBQ requires some movement of food to ensure proper cooking, the skin holds it all together. Some fish, such as mackerel, have a skin that cooks well and forms a crispy and very tasty layer of food, but others have tough skin that becomes chewy and inedible. Either way, the skin can be removed with ease once cooked.”

Use a fish basket. In the case of a barbecue that is a metal clamp that holds the whole or filleted fish in place to allow you to turn the fish, with the baskets coming in a variety of shapes and sizes. “Layer some fresh herbs inside the basket to add some flavour to the fish while cooking.”

Steam the fish. “Take some tinfoil and grease the foil or use a spray to make it non-stick. Place the fish, whole or filleted, in a tinfoil parcel along with some lemon slices and herbs. Wrap the parcel tight, leaving a little room at the end for steam to escape,” says Bartlett, a champion of British fishermen and farmers, who was recently appointed director for Love British Food and is a board member of Master Chefs of Great Britain.

“This steaming technique only takes a few minutes for the fish to cook a few inches from the coals. Serve unwrapped and let your guests gently open the package, with the smell of fresh fish and lemons whetting their appetites. Also making the parcel non-stick with butter or olive oil adds flavour to the fish.”

Use wood sheets or papers, which come in a range of flavours, including oak, apple, maple, cedar, and mesquite. “Soak the sheets first in apple juice, water or whisky for 30 minutes. Then place a fillet on to the sheet and cook on low-medium heat until the fish is cooked and the wood sheet is charred. This keeps the fish moist, and the wood gives it a lovely smokiness.”

Make sure you have two spatulas, as flipping the fish is a part of the cooking that often scares people, fearing it will crumble when flipped on the barbecue. “The trick to avoiding fish breaking up is to use two spatulas and place one on top of the fish as you flip the fish with the other underneath. A little oil brushed on the fish before grilling also makes the fish easier to flip, as it is less likely to stick,” says Bartlett.

“An elegant way to cook seafood and to stop it from sticking is to layer some sliced lemons on the grid and cook the fish on the lemons – tasty and totally non-stick.”

Don’t forget to clean the grid, as fish has its own delicate flavour that can be easily spoilt, and any residue left on your grid from your last BBQ does this easily.

“Get your grid hot and give it a good scrub down with a wire brush. A clean grill will also be less likely to stick, and if needs be you can brush it with some olive oil before putting your fish on the fire. Cooking fish on the Monolith kamado grill is easy when you follow these simple steps. On top of these tips, always ask your fishmonger for sustainable British fish or fillets that are good for throwing on the BBQ; ask for larger cuts and, of course, the freshest fish.”

Whistler

Whistler Grills chef Andy Kennedy admits for a long time he was nervous about cooking any type of fish on the barbecue and his first attempt “ended in complete disaster!”

“I very quickly realised that I must treat cooking fish on a grill very differently to that of meat. The consumption of fish and seafood in general have become extremely popular as we have become more health conscious and, of course, fish can cater for the non-meat eaters when you are firing up the grill.”

Kennedy says you should ensure you buy your fish from sustainable sources and check how fresh it is. “A good way is to see if its eyes are clear and shiny, not cloudy and dull.”

Make a few fine slash marks on the skin side of the fish to help prevent it from curling when it hits the grill and make sure you oil the grate as well as the fish, reducing the chances of sticking.

“Always start by placing the fish skin side down. Fish doesn’t take long to cook; an average size fillet of white fish like sea bass would only take around six minutes in total – five minutes skin side and then just one minute on the flesh side,” says Kennedy.

“I favour cooking the fillets on a Whistler plancha flat plate, which prevents the fish from breaking up and falling through the grates. Don’t be tempted to overcook fish, and use a temperature probe to make sure.”