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Thanks to Home Herb and Garden CEO Patrick OBrien
Fish is great on the barbie too, and good for the waistline. You can cook fillets, sprinkled with herbs, or even a whole fish. If you wrap fish fillets in alfoil, you can add flavors such as lemon, dill, fennel, oregano, ginger, soy sauce, and many others. A drop of white wine is nice too. If you are cooking fillets that might flake easily, put them on a piece of alfoil on the grill plate, and turn the heat down. Lemon grass is superb with fish, just chop up the white part of the stem, and sprinkle of the fish before wrapping in alfoil.
Fish is very good for you, but unfortunately fish is getting very hard to buy, and expensive. As our oceans become more and more depleted, more and more fish is being imported from third world countries, much of it farmed in uncertain conditions. 80% of the fish sold in Australia is imported, and most of our locally caught fish is exported. Figure that one out! The US is the same. Anyway, if you can find some reasonably priced fish to buy, or catch some yourself, it can be very easily cooked on the BBQ.
Whole fish are wrapped in alfoil and baked under the BBQ lid usually. Again, any of the herbs above can be put on the fish, and in the cavity. If it is big fish, it will need at least 25 minutes. Smaller fish or fillets need 8 to 10 minutes. Unwrap the top of the alfoil, and gently open the fish flesh with a fork. You will easily see if it is cooked or not. It should flake easily when cooked.
Shellfish is superb on the BBQ. Oysters in the bottom shell can be topped with a strip or two of bacon, a dash of sauce and grilled on the hot plate for 8 minutes or so, or until they bubble. Prawns and shrimps only take 5 minutes. You can cook just about any seafood on the barbie, it’s a perfect way to cook it. Seafood skewers with scallops, clams, pineapple chunks, cherry tomatoes, bits of peppers and prawn tails is something to die for!
Grilled whole fish such as mullet or mackerel can be scored lightly, dill inserted in the score marks, and grilled on the hot plate or rack.
About Patrick OBrien: Patrick is a retired Master Butcher and businessman who also has broad horticultural experience. He has owned a restaurant, commercially grown organic vegetables, and he operated a herb nursery for many years.
To learn more about home herbs, garden, health, and homebiz, please visit: http://www.home-herb-garden.com
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