Barbecued Fish Cutlets
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- 4 cutlets oily or white-fleshed fish
- olive oil for marinating (for white-fleshed fish only)
- 60 g butter melted
- 2 cloves garlic peeled and crushed
- 2 tbsp parsley fresh chopped
- 1 lemon juice
- ground black pepper
- Cutlets from oily fish, such as tuna, trout and salmon, are best suited to barbecuing as they have a high natural oil content that helps to keep the fish moist during cooking. Whitefleshed fish can also be barbecued but should be marinated in olive oil for 1 hour beforehand to help keep it moist during cooking.
- Preheat a barbecue grill to medium. Combine the butter, garlic, parsley, lemon juice and salt and pepper to taste in a small bowl. Brush a little of the butter mixture over both sides of the fish cutlets.
- Place a square, hinged wire grill on a piece of newspaper and brush the inside bars well with olive oil to prevent the fish from sticking to the barbecue. (Cooking fish in a hinged grill makes it easy to turn without the danger of it breaking up, and also gives the fish an attractive grid-marked finish.)
- Secure the fish in the hinged grill, then lay the grill on the barbecue. Cook, basting every 2 minutes with the remaining butter mixture, for 3–4 minutes on each side, or until the fish is cooked through when tested with a fork. Serve with lemon wedges and a green salad.