Fish on the barbecue

moulesy

I love cooking with fish, but in the past I've always had a problem with them on the barbecue - I'm talking about whole mackeral and sea bass etc, not tuna steaks! The skin always seemed to stick to the bars of the grill and so the fish would break up when
serving it. So here's a little tip which overcomes that - cut some thin slices of orange and lemon, lay them on the barbecue rack first and then place the fish on top. Not only does it stop the fish sticking, but you get a nice citrus tang to the fish as well.
Not original, it was passed on to me ealier in the year. But it seems to work, so now you know!