Try this show-stopping dish from barbecue bible King of the Grill.
Wetting the newspaper prevents it from burning (although it will a little anyway, which is fine) and creates a steamy environment for the fish to cook in. This makes cooking for a crowd too easy. Only limited by the size of your barbecue, you could easily cook six or eight of these and feed an army with little effort.
Serves 4
Ingredients:
2 x salmon fillets, mid cut, about 400 g (14 oz) each
1 bunch spring onions (scallions)
1 large handful flat-leaf (Italian) parsley leaves, roughly chopped
1 large handful coriander (cilantro) leaves, roughly chopped
1 handful mint leaves,
roughly chopped
1 large red chilli, finely sliced
(seeded if it’s a hot one)
1 lemon, sliced
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon sea salt
Method:
1. Preheat the barbecue to high.
2. Lay out two large sheets of newspaper on top of each other and liberally brush the newspaper all over with water to dampen. Tear off a piece of baking paper, slightly larger than a fish fillet and sit it in the middle of the newspaper. Repeat for the other fillet.
3. Finely slice 3 spring onions and put in a bowl with the other herbs and the chilli. Cut the remaining spring onions in half, lengthways, and lay these on top of the baking paper. Now lay the lemon slices on the spring onions. Sit the fish on the lemons and season well with sea salt and freshly ground black pepper. Scatter the herb mix evenly all over the top of the fillets.
4. Combine the olive oil and lemon juice in a small bowl and pour over the fish. Fold up the newspaper to form a parcel by bringing the two long sides together, and folding down. Tuck the two shorter ends in underneath and sit the parcel, with the tucked sides on the barbecue. Cover with the lid and cook for 20 minutes. Remove and then allow to rest for 5 minutes before carefully moving the fish to a plate.
5. Drizzle over the cooking juices and serve.
Recipe from King of the Grill by Ross Dobson (Murdoch Books £20). Photographs: Nicky Ryan & Brett Stephens.
