Coriander Black Pepper Barbecued Fish
Coriander Black Pepper Barbecued Fish is a very tasty recipe indeed. The paste can be used for chicken and beef too. The Coriander Black Pepper Barbecued Fish recipe is simple and quick to prepare. You can use it with any fish but it is especially good for Spanish Mackerel, Gold Spot Cod and other firm flesh species of fish.
Even though the Coriander Black Pepper Barbecued Fish recipe is easy, there are a few rules when cooking using this paste. The fish MUST get some black from the char grill. You need to look for the black lines on both sides of the fillet. Golden brown lines will just not cut it. The second rule for Coriander Black Pepper Barbecued Fish is that straight after cooking you drizzle with sweet chilli sauce. The third rule is that you MUST use fresh garlic.
Serve Coriander Black Pepper Barbecued Fish with a lime cheek and perhaps even a nice asian inspried noodle salad.
Ingredients for Coriander Black Pepper Barbecued Fish Recipe
- 1 kg Spanish Mackerel Fillet cut into 4 pieces at least 2cm thick
- Whole bunch coriander with roots – cleaned and washed
- A head of fresh garlic
- 2 Tablespoons of whole black peppercorns (sounds like a lot but trust us!)
- Tablespoon sesame oil
- Juice and zest of one lime
- 3 tablespoons fish sauce
Method for Coriander Black Pepper Barbecued Fish Recipe
Blend the above ingredients into a paste using a stick blender so that the peppercorns are all disintegrated.
Marinate the fish fillets using all the paste for at least 20 minutes.
Heat your char grill on the barbecue. When hot put fillets onto char. Char for 3 or 4 minutes until you see the blackened lines, then turn fish over and cook till you get black lines on the other side.
Dress the fillets with a drizzle of Sweet Chilli sauce and a few sprigs of fresh coriander. Serve with a couple of lime cheeks.