Homemade fish BBQ for Easter

 BY BOSEDE OLUSOLA-OBASA

Spice up your Easter meals with exciting whole fish BBQ. Here’s a guide to preparing it right in the comfort of your kitchen.

- Light your grill and set it at its highest heat setting. Let it heat up for at least 20 minutes or so

- Check the fish fillets. None should be more than an inch or so thick

- Season the fish well with salt and pepper or your desired dry seasoning

- Make sure that you have all your utensils next to the grill, along with a clean plate or dish to hold the cooked fish

- Oil the grill grate lightly; then repeat

- This coat of oil will prevent the fish from sticking and will promote the formation of grill marks.

- Lay the fish in the centre of the grill directly above the heat source. There should be an audible sizzle •Avoid cooler sections of the grill and indirect heat

- Wait for about two minutes, then slide the prongs of a broiler fork between the bars of the grill grate and slide them under the fish.

- Gently lift up a section of fish to check the cooking and look for the formation of grill marks.

- When grill marks form, use the broiler fork to lift up a corner of the fillet, and slide a spatula under the fish

- Turn the fish over and cook the other side

- Use the broiler fork to flake open a section of one fillet to check if it is cooked. If the interior of the fillet is no longer translucent, the fish is cooked

- Remove the fillets as soon as they’re done

INGREDIENTS

- 1 whole fish (such as red snapper)

- Salt and freshly ground black pepper, to taste

- 6 cloves garlic, minced

- 2 green chili, stemmed, seeded, and minced

- 1/ 2 piece ginger, peeled and minced

- Juice of two limes

- 1 cup canned coconut milk

- 1⁄2 tsp curry powder

- Canola oil, for brushing

- Other seasonings

Feel free to add more to these ingredients.

Additional report from e-How.com