Suprêmes of meaty game fish are perfect for marinating in citrus, salt, pepper and olive oil then barbecuing.
Whole portion sized fish such as Snappers, Sea Bass are also great, as are whole King Prawns and Langoustines.
The coals need to be glowing red under a layer of ash otherwise the fish will cook too quickly
Skin on oily fish lend themselves perfectly to this form of cooking
Prawns and firm white fish fillets work if marinated in an oil rich marinade. These need to be basted regularly
Do not slash the skin as it protects the fish
Chef’s Tips...
Make sure the Barbecue is not too hot
Baste the seafood regularly
Keep the skin on the fish.
