Who doesn’t love a good barbecue? All you need to do is get your skewers out and order our fresh cuts of fish and seafood and you’re in for a smokey treat.
Perfect for an appetiser, you can whip up this smokey barbecue fish in minutes. But before you make your barbecued treats, here’s a little peek into the evolution of barbecue and how far we’ve come with this delightful technique of cooking meat.
History of Barbecue
Typically, barbecue is the culinary tradition of cooking meat low and slow over an indirect flame. When the first Spanish conquistadors arrived in the new world, they found that the indigenous people of the Caribbean were preserving meat in the sun. Although this is an age-old method, the chief problem with this technique is that the meat spoils easily. So, to drive the bugs away native cooks started building small, smoky fires and placing the meat on racks over the fires. The smoke would then keep insects away and help in the preservation of the meat. The natives of the West Indies called this process, “barbacoa”. It is believed that this was the origin of the word ‘Barbecue’.
This tradition of Barbecuing meat has spread far and wide. From the Atlantic to the Gulf, and Texas and Kansas City in the United States, that are called the ‘Barbecue Belt’. This area houses four distinct barbecue traditions – Carolina, Texas, Memphis, and Kansas City.
Barbecue in the Indian subcontinent
Many say that the techniques for low and slow smoke roasting began in China and that some early kitchens had special devices to smoke meats. In ancient China, India, and Japan, food was cooked in ceramic urns over coals for thousands of years. In India, these are called tandoors and are still a popular technique of cooking meaty delicacies.
What is an American-style barbecue?
The history of American barbecue is quite diverse, and so are its variations. Brought into this region by the Caribbean natives, the Spanish conquistadors gave this cooking method its own flavour, and later it was seasoned with the flavors of European cultures.
Barbecue has become a popular technique to cook various kinds of meat, and barbecue parties are quite the flavour of the season. Here’s how you can make your own barbecued fish delight.
Step one is to buy Sea Bass (Bhetki/Barramundi or any of our fresh seawater fish online at Licious. Also, you can explore our website for a range of other fresh seafood options. We have Fish, Prawns, and Crabs with which you can prepare your next delicious recipe!
| Prep Time | 1 hour |
| Cook Time | 10 minutes |
| Servings |
people
|
- 350 gms sea bass
- 2 garlic cloves
- 1 large green chilli
- 2 tbsp Cooking oil
- 2 tbsp Lemon Juice
- ½ tsp carom powder
- 1 tbsp coriander powder
- 1 tsp Cumin Powder
- ½ tsp red chilli powder
- salt to taste
Ingredients
|
|
- In a blender, add garlic cloves, green chilli, oil and lemon juice. Blend it all together.
- Take a large bowl and add the fish cubes to it. Now, add the ingredients for the marinade such as the pre-blended mix, carom powder, coriander powder, cumin powder, red chilli powder and salt for taste. Combine everything well and set it aside for an hour.
- Insert the marinated fish cubes into the skewers. Then, place the skewers on the barbeque and grill it for 10 – 15 minutes. Once the fish cooks properly, take the skewer off the grid.
- Remove the fish cubes from the skewers, or you can place the skewers on a plate and garnish it with some coriander leaves. Serve it with mint chutney or any other dip of your choice.
Recipe Tip
Pat dry the fish at the beginning to avoid it from sticking to the grill.
Share your version of this recipe
Know a different way of making BBQ fish? We would love to learn about your version of the recipe. Don’t forget to share it with us.
Frequently Asked Questions
Which other fish can one use for this recipe?
You can make use of salmon, tuna or snapper for making this recipe.
Do I need to remove the fish skin for this recipe?
No, you can keep the fish skin while grilling it. Either way, grilled fish will taste delicious!