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Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
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judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more

Bob Hart's BBQ Fish Fillet

Posted by: Bob Hart | 10 February, 2012 - 8:40 AM

There should be no simpler or quicker dish to execute on a barbecue than a fresh, centre fillet of fresh fish - a generous wedge of blue-eye, perhaps, or hapuku. Skin on, of course. But the fact is that far too many barbecuers mess up this simple process and deliver dishes that look more like roadkill than delectable fish fillets. So, to avoid this happening to you, remember - the secret is to use the oven qualities of your barbecue, and resist the temptation to turn the fish. Try this:

•First, pick up a fresh, generous centre fillet (per person) of fine, white, deepwater fish from a reliable fishmonger. And not, if you know what's good for you, from a supermarket.

•Place the fillets on a plate, drizzle with EV olive oil and season well with salt and pepper - nothing more. Ensure they are well coated in oil and evenly seasoned.

•Fire up your barbecue: turn on the gas, or set up a kettle for direct cooking. Take the barbecue to full heat and then back it off a touch. Ensure the grill is cleaned and oil - vital when you are dealing with fish.

•To cook, place the fillets, skin side down and perpendicular to the bars, in the centre of the grill. Drop the hood and leave them in peace for about 6 to 8 minutes, depending on the thickness of the fish. Check, and you may find the top of the fillets beginning to crack open slightly - an indication that the fish is almost cooked. Lift it from the grill with a spatula, place on a very warm plate, loosely tent with foil for three or four minutes, and then serve.

•I like to serve these fillets on a nest of a very simple onion and tomato salad: slice half a sweet, salad onion in half from top to bottom, and then slice into thin wedges. Separate these into chards of onion. Then, halve a tomato and also slice it into thin wedges. Add to the pile of onions on a plate, season and dress simply with champagne vinegar and very good EV olive oil. Serve each fillet on a nest of this salad and top each fillet with a dollop of salsa verde - one of the simplest and best sauces to spoon over grilled fish, chicken or beef. Simply made:

• Bung a generous handful of picked leaves from a bunch of parsley, a smaller quantity of mint leaves, half a dozen anchovy fillets, a couple of TBS capers, a generous TBS Dijon mustard, a glug of EV olive oil and extra seasoning if it needs it into a food processor. Pulse this mixture, adding more oil to make a thick sauce texture.

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly

Blog comments

Yes Swiss Diamond is non-stick cookware made from real diamond crystals - so you don't need oil when cooking. You can put oil on the fish (or whatever you are cooking) - and it will add some nice flavor. Hope that helps.

diane Friday 10 February, 2012 - 9:04 AM