|
|
The Basics of Seafood
Seafood cooked on a barbecue is a real Australian favorite. Not only is it easy to cook, but the flavor and texture, if cooked correctly, is second to none. |  |
You can barbecue whole fish, or in fillet or cutlet form. Whole fish is very easy to cook on a barbecue and can be cooked in a number of different ways. Rotisserie or foil wrap give the best results. Raw shellfish is also ideal for barbecuing. Marinating Fish Marinating fish prior to cooking gives easy and quick variety to barbecued fish. Basic marinating ingredients include - fresh lemon or lime juice,
- white wine,
- oil (vegetable/olive),
- honey,
- ginger,
- onion (diced finely),
- soy sauce,
- teriyaki sauce and
- fresh herbs.
Anyone or more of these ingredients combined can make a suitable fish marinade.
For optimum results allow 1 hour for larger cuts and 20/30 minutes for fillets to marinate in a refrigerator. Use remaining marinade to baste fish during barbecuing. Cooking Times Cooking times vary according to the thickness of the fish and should be used as a guide only.
Whole fish allow 10-15 minutes per 500 g ( lb) at approximately 150°C (300°F). As a guide, two burners on medium with the roasting hood down produces approximately 195°C ( 385°F) for the 3, 4 and 5 burner model. Also, two burners on medium for the 2 burner model produces approximately 205°C (400°F). Smaller cuts of fish i.e. steaks, cutlets, fillets and small fish are best cooked on an oiled, preheated plate (griddle) or grill, over direct heat on a medium setting for approximately 4-5 minutes each side. Shellfish cooking times using medium setting: - Prawns (cook for 3-5 minutes)
- Mussels (cook for 6 minutes, or until open)
- Scallops (cook for 2 minutes)
- Balmain Bugs (cook up to 10-12 minutes)
- Lobster (cook up to 12-15 minutes)
|
Using The Rotisserie for Seafood
This method of cooking whole fish is simple and cooks the meat to perfection. |  |
- Prepare your fish according to the recipe.
- Attach the spit basket to the rotisserie and insert the whole fish into the basket, securing both sides.
- Adjust the counter balance so that the spit rotates smoothly.
- Place the rotisserie onto the preheated barbecue. Adjust the settings for indirect cooking with the outside burners on medium and the inside burners off. Turn the rotisserie on and dose the roasting hood.
- To keep the fish moist during cooking, place a drip tray with a little water and wine immediately under the rotating spit basket. Many recipes also require frequent basting during cooking
- Cook until flesh flakes easily with a fork.
|
Roasting Whole Fish in Foil
This is a very simple but effective and trouble-free way to cook whole fish. |  |
Simply wrap the fish in oiled foil with lemon, herbs and seasoning (if desired).>
Larger fish should be scored by cutting through the flesh below the head three or four times to the bone. Turn and repeat the process. This allows for even heat penetration at the thickest part of the fish.
Direct Method: Place the fish (in foil) over the direct heat on the grill, on a medium heat setting.
Indirect Method: Alternatively, the fish can be cooked by the indirect method by placing the fish on the unheated centre section of the barbecue. Adjust the outside two burners to medium and the inside burners off and close the hood.
It is preferable to cook larger fish by the indirect method. |
BeefEater 101 > Cooking Techniques > SEAFOOD |
