We didn’t brush the grill of our barbecue well enough to prevent the skin sticking to it. If you’re cooking fish on a barbecue learn from our mistakes and brush the grill down well and rub with a bit of oil to stop it sticking. You can also season the fish with salt and set it aside for 15 minutes or so before cooking which will draw the moisture out of the skin. Alternatively you can take the extra safe precaution of cooking the fish on some tinfoil. This is a delicious way to cook fish and you get the flavours of the garlic, ginger and Tikka flavours with the added barbecue smokiness which works a treat and can be served with a fresh cucumber, tomato and coriander salad.
BBQ Tikka Sea Bream – to serve 2
- 2 tbsp finely grated fresh ginger
- 4 garlic cloves, finely grated
- 2 small sea bream, approx. 450g each
- 6 tbsp natural yoghurt
- 2 tbsp olive oil
- 2 tsp turmeric
- 2 tsp chilli powder
- 3 tsp cumin seeds
Get the barbecue hot.
Slash the skin of the fish on either side and place in a shallow dish. Mix the ginger and garlic, season with salt, then rub all over the fish.
Mix the yoghurt with the oil, spices and seasoning. Pour this over the fish and rub it all over the fish with your hands, inside and out.
Cook for about 6 minutes on each side and serve with an Indian-style salad.
Drink with: a chilled bottle of Singha beer, preferably outside in the sunshine.
(Original recipe from BBC Good Food)