Grilled Fish
Grilled Fish

Grilled Fish

Marinate the fish to taste, mix a delicious sauce, and wrap it with the fish to bake, which saves both worry and effort.
Cook Time:0 - 50 Min
Seasoning:Onion, tomato, lemon, garlic, salt, black pepper, olive oil, white wine, tomato sauce
Food ingredients:fish
Grilled Fish
Grilled Fish

Use equipment

London Sunshine Kamado - The Cadet Series - 15"


Step One

Prepare a fish, clean and drain. Use salt and black pepper to evenly smear both sides of the fish and the inside of the belly.

Step Two

Place it on tin foil, first coat with olive oil, sprinkle with lemon juice, and marinate for 15 to 30 minutes. (Except for sauce, the taste of the fish itself is relatively light, and if it has a strong taste, you can add more salt and pepper when marinating.)

Step Three

Prepare a wok, add olive oil, add onions, and garlic. Stir fry the onions and garlic until fragrant

Step Four

Pour 120ml of white wine into the pot and stir fry evenly.

Step Five

Add diced tomatoes and stir fry evenly

Step Six

Add the tomato sauce and stir fry again until well combined.

Step Seven

Continue to stir fry until the soup is thick, turn off the heat.

Step Eight

Pour the sauce onto the fish and spread over a few slices of lemon and tomato.

Step Nine

Wrap the fish in tin foil and place in the pre warmed kamado

Salmon: 400 ° F (204 ° C), roasted for 10-12 minutes
Cod: 400 ° F (204 ° C), roasted for 10-12 minutes
Perch: 375 ° F (190 ° C), roasted for 15-20 minutes
Salmon: 350 ° F (177 ° C), roasted for 12-15 minutes

Step Ten

After the time has expired, let it stand for a while to avoid scalding.