This recipe is a straight forward cook which adds chargrilled flavours and a light salty lemony tang to the freshness of John Dory fillets. The fish has a firm flesh which is well suited to grilling on the bbq, the skin also has a pleasant taste when charred slightly over hot charcoal.
6 to 8 John Dory fillets
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp white wine or cider vinegar
1 heaped teaspoon sea salt for vinaigrette and extra for seasoning
Make to vinaigrette by combining and lightly whisking the lemon juice, vinegar, olive oil and salt in a small bowl.
Preheat a bbq with a lid to 200-220°c. I normally use birch or alder charcoal with fish as they provide a light mellow smoke and pairs perfectly with all seafood however, as this cook is quick I opted for the stronger classic chargrill flavours provided by British hornbeam charcoal.
Remove the fish from the fridge about half an hour before cooking. Just before cooking lightly season both sides of the fish with sea salt and rub a light coating of oil over the bbq grates using some kitchen roll.
Place the fish fillets skin side down onto your bbq grill grates. Brush the top of each fillet with the vinaigrette and close the lid. Allow to cook for 4-5 minutes before checking. The fish will cook through quite quickly and firm up to the touch.
When cooked the fish will turn an opaque white colour instead of the more translucent appearance as when raw. Use a fish slice to lift the fish and turn onto the flesh side, brush the skin side with the vinaigrette. Close the lid of the bbq and cook for a further 60-90 seconds.
If you wish to check the internal temperature use an instant read thermometer which should read above 62°c.
Remove from the bbq using the fish slice and rest skin side up loosely covered with foil on a warm plate for 5 minutes then serve.
This dish was served with roasted vegetables mixed through couscous and a cucumber salad.
This recipe can be used to cook a whole John Dory which has been gutted, trimmed and cleaned. In that case you would slash the flesh on either side of the fish and cook for 5-6 minutes per side brushing each side with the vinaigrette as it cooks and serve whole to the table.