BBQ John Dory cooked over an open flame for a lightly charred, smoky finish. Bright lemon lifts the fish’s delicate flavor, keeping the dish simple, fresh, and effortlessly elegant.
Prep Time: 45 mins
Cooking Time: 30 mins
Serves: 6-8
Ingredients:
- 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
Method
1. Start by preparing the vinaigrette. In a small bowl, combine the lemon juice, vinegar, olive oil, and a pinch of salt. Lightly whisk the ingredients together until well combined and set aside.
2. Preheat your BBQ with the lid closed to 200–220°C. For fish, milder charcoals such as birch or alder are excellent choices as they produce a gentle, mellow smoke that pairs beautifully with seafood. However, since this recipe cooks quickly, a stronger charcoal like British hornbeam works well to provide a classic chargrilled flavour.
3. Remove the John Dory fillets from the refrigerator about 30 minutes before cooking so they can come to room temperature. Just before placing them on the grill, lightly season both sides with sea salt. Using a piece of kitchen roll dipped in oil, lightly coat the BBQ grates to prevent the fish from sticking.
4. Place the fillets skin side down directly onto the grill. Brush the top of each fillet with some of the prepared vinaigrette, then close the lid of the BBQ. Allow the fish to cook for 4–5 minutes, checking occasionally. The fillets will cook quickly and should begin to firm up as they cook.
5. As the fish cooks, the flesh will turn from translucent to an opaque white, which indicates it is nearly done. Carefully slide a fish slice underneath the fillet and turn it onto the flesh side. Brush the skin side with more vinaigrette, close the lid again, and cook for a further 60–90 seconds.
6. If you want to check doneness more precisely, insert an instant-read thermometer into the thickest part of the fish. The internal temperature should reach at least 62°C. Once cooked, remove the fish from the BBQ using a fish slice. Place the fillets skin side up on a warm plate, loosely cover with foil, and allow them to rest for 5 minutes before serving.
This dish pairs beautifully with roasted vegetables mixed through couscous and a fresh cucumber salad for a light and balanced meal.
Tip: This method also works well for cooking a whole John Dory that has been gutted, trimmed, and cleaned. Simply score the flesh on both sides of the fish and grill for 5–6 minutes per side, brushing with the vinaigrette as it cooks. Serve the fish whole at the table for a simple yet impressive presentation.
Purchase John Dory for this recipe