BBQ John Dory with Lemon
30 mins 6-8
BBQ John Dory with Lemon Vinaigrette by BBQ Bill
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 making a great early summer dish.
- 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 up 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 degrees. 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 degrees.
- 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.