If – like us, you’ve been reading the recent weather reports which suggest we might be getting a summer after all, you’ll already be looking to make up for lost time with plenty of BBQs and alfresco dining this weekend! To help get prepared we’ve decided to share some top tips – courtesy of the Saucy Chef.
- The number one rule is to have a non-stick surface. Whether you brush the fish or the cooking surface with some oil, it will make cooking the fish a lot easier. We recommend using an oil over a high heat; such as grape seed, peanut, or everyone’s store cupboard favourite of olive oil. Also keep some melted butter or fresh lemon juice close by that you can brush on the fish to add some great flavours, and help keep the fish moist.
- We also recommend wrapping the salmon in foil which retains the moistness as it cooks in its own juices – just remember to brush the foil with oil to prevent the fish sticking.
- A hot fire is also key to dishing up a barbecue feast with the wow factor. Fish needs to be cooked quickly in order to maintain all of those delicious natural juices! When it comes to flipping the fish, ensure you have a wide spatula to keep it looking as good as it’s going to taste!
- Lastly, and possibly the trickiest part of barbequing is knowing when it’s cooked and ready to serve. Cooking times vary depending on the size of the fish fillet, but a good guide to keep in mind is around 25 minutes per kg. When the fish is cooked the meat will flake easily with a fork and the centre will be opaque.
- And, if you’re planning a BBQ and would really like to impress your guests, why not give our newest addition to the range a go? Our Salmon fillets with Lime and Jalapeno Glaze are already proving to be a summer sell-out since hitting Tesco fish aisles earlier this month, and taste fabulous with that great BBQ taste.
The Saucy Chef