Seafood Made Simple: Aishling Moore's expert guide to grilling fish
Red mullet with smashed cucumber salad, prepared by Aisling Moore. Picture: Chani Anderson.
Barbequing fish is nothing to be intimidated of, once you consider a couple of key factors.
When barbequing it’s vital to have your barbecue lit at least 30 minutes before you plan on cooking, organisation is key when you’re playing with fire. When building your barbeque create different temperature areas (i.e. have an area where you’re feeding the fire, an area for cooking and an area for resting all at different temperatures). Cook over white embers.
