My Healthy BBQ Fish Recipes Are Easy To Grill

Healthy BBQ Fish Recipes Start Here

Look no further for healthy BBQ fish recipes that are easy to grill and I'm itching to share them. On this page is a Greek influenced recipe that’ll have you rushing to light the grill and when you’ve checked this one out please browse my complete fish section for more great recipes.

As will most Greek food, oregano is the predominant herb but in this fish recipe it is actually an option so up to you………

All you need is a hot grill , some small fish baskets or a Teflon® barbecue mat to stop the fish sticking to the grill.

I’m not going to be prescriptive about the fish other than to say you need whole fish. Imagine you’re in the warm Mediterranean, a nice small white fish is required, maybe a snapper or small sea bream – as opposed to oily fish such as sardines.

Serves:- 4 people

Preparation Time:- 5 minutes
Cooking Time:- 15 minutes

Total Time:- 20 minutes

Allergens:

If using all fresh ingredients then the only allergen in this bbq fish recipe is the fish itself. Look out for sulphites however if you choose to use lemon juice from a bottle.

Ingredients:-

1 Kg or 2.2lbs fresh fish, gutted
100ml or ½ cup extra virgin olive oil
Juice of 2 lemons
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper
1 teaspoon dried Greek oregano (optional)

Method:-

Scrape, clean and wash the fish and dry them.

Make up the baste using the olive oil, lemon juice and sprinkling with salt and pepper (and oregano) and split it into two halves.

TIP - If using a Teflon® barbecue mat brush your mat with olive oil too

Place the fish of a very hot grill and when the fish begins to brown sprinkle with one half of the olive oil and lemon juice mix, turn them over and baste the other side. Turn once or twice again (not too many times) until the fish is cooked and transfer to a hot dish.

The whole cooking process should take about 15 minutes, maybe a little longer depending on the size of your fish.

Take the second half of the olive oil / lemon juice mix, add a tablespoon of water, some salt and the parsley, whip it up and pour over the fish.

Serve at once and enjoy!

Note:- The reason for splitting the olive oil / lemon juice mix into two halves is so that we avoid cross contamination. That which has been used as the baste has (via a brush) come into contact with raw fish so we don't want to use this to pour over the cooked fish.