BBQ Fish 2 Styles

Jorge decided to do a BBQ for the last kitchen in the South Arm Cooking Club for Seniors before the break in summer.


For the BBQ, we had fish, chicken and a variety of vegetables. For the fish, Jorge selected Trout. We had two different types of marinates, one recipe from Jorge and the other Asian flavour recipe from Linda.


Jorge’s recipe:

  • 1/2 cup lemon juice
  • 1/2 bunch of parsley
  • 1/2 teaspoon ground black pepper
  • 8 trout fillets

Linda’s recipe:

  • juice of 1 lemon
  • lemon zest from 1 lemon
  • 1/4 cup sherry or dry white wine
  • 1/4 cup soy sauce
  • 3 tablespoons Maggie Seasoning (optional)
  • ground black pepper to taste
  • 1/4 cup finely grated fresh ginger root
  • 2 cloves garlic, crushed
  • 2 pounds fish fillet (or chicken or pork or large scallop)


Prep time: 10 minutes; Cook time: 10 minutes; Serves 8

BBQ-Fish-2-300x200For Linda’s recipe, place all the marinate ingredients in a glass jar with lid and shake to blend well. Marinate the fish with the marinates for at least 20 minutes before grilling.
BBQ-Fish-8-300x200For Jorge’s recipe, blend the marinate ingredients in a blender.
BBQ-Fish-6-300x200Season the fish with salt. Marinate the fish with the lemon-parsley mixture for at least 20 minutes before grilling.
BBQ-Fish-3-300x200To prevent the fish from sticking to the grill, you may place the fish on an aluminium foil on the grill.  Grill the fish in a high heat preheated grill, skin side first, turning once for about 5 minutes or until the interior of the fillet is no longer translucent.

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  1. Sashi

    The BBQ Fish 2 styles of Trout looks so yummy.Just want to eat right of the BBQ.Will give the tasty recipe a try:)

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