Barbecued Foiled Fish

It is almost impossible to successfully barbecue fillets of soft-fleshed fish because they will not keep their shape. Aluminum  foil-wrapped  fish parcels barbecue well, however. In this recipe the fish is given a delicious Oriental flavor before it is enclosed in individual parcels.


  • 750 g (1 lb/10 oz) boneless  fish fillets, cut in pieces
  • 3 tbsp lemon juice
  • 2 tbsp light soya sauce or fish sauce
  • 1 tsp pepper sauce
  • 1 tbsp chopped coriander leaf or spring onion
  • 1 tbsp oil2 tsp cornflour
  • 1 tsp finely chopped garlic, optional

Cooking Process

  1. Combine all ingredients in an unpunctured plastic bag, and knead gently to mix. Refrigerate until required.
  2. make 4 squares of doubled foil, put quarter of the fish on each, then fold foil over fish and seal edges, rolling foil over several times and excluding the air.
  3. Finished packages should be about 10 x 15 cm (4 x 6 inches).
  4. Cook over a grill rack for preference, or on a hot plate.
  5. In good conditions, fish should cook in 2-3 minutes per side.
  6. Test one package if necessary. Flesh should be milky white, and liquid slightly thickened.
  7. Serve packets on plates so diners can unfold or cut open their own portions.
  8. Serve with lemon wedges, salad and heated bread rolls.

Barbecued Foiled Fish

Bon Apetite!

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Barbecued Foiled Fish