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Barbecue Bible Barbecue Bible, ISBN 9780143006589 and books by Penguin on sale at thebookshelf.co.nz Mouth–watering recipes for barbecue food Table of ContentsIntroductionBarbecue basics Starters Seafood Chicken, duck & turkey Beef, lamb & pork Vegetables, salads & sides Desserts Extras Index ExtractSeafoodSeafood is ideal for barbecuing, and loves all manner of herbs, spices and marinades. Fillets and cutlets in particular look spectacular when they are marked with a crisscross pattern from the grill.It"s always important to buy the freshest fish. Whole firm–fleshed fish, or thick cutlets or fillets, are best for barbecuing – in general, avoid soft–fleshed and soft–skinned varieties as they tend to collapse and/or stick. Wrapping smaller, more delicate fish in leaves or foil is a good solution (fishermen traditionally wrap their fresh catch in wet newspaper), to protect them and help prevent them drying out. As when cooking indoors, don"t over cook your fish – shellfish need only about 5 minutes a side (half this time if you like your fish rare) – small whole fish (400g say) take 6 – 10 minutes a side – and large whole fish (2 – 3 kg), 45 – 60 minutes total.
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 "Barbecue Bible")