Fish and Meat on the same plate (BBQ)
Discussion
I know I'm being a bit of a food luddite, but is it ever acceptable to eat fish and meat from the same plate, and what fish/meat would compliment the other??
I'm cooking a BBQ tonight and I like fish, and I also like meat and being a greedy git I would like both.
Maybe I could use a similar chilli marinade on both? bringing them closer together?
I'm cooking a BBQ tonight and I like fish, and I also like meat and being a greedy git I would like both.
Maybe I could use a similar chilli marinade on both? bringing them closer together?
calibrax said:
Never heard of surf & turf?
Nothing beats a decent steak topped with a grilled lobster tail
Cheers!Nothing beats a decent steak topped with a grilled lobster tail
Surf and turf? Think I have heard of it now you mention it.
Have you got any cheaper suggestions than lobster?!
Is it best to go with a meaty fish with a steak for example or white fish with white meat? Is there a rule of thumb on these things?
Dave^ said:
Fish tikka and chicken tikka...
This could be the answer I was looking for!I love tandoori salmon, so if I knock up a bit more paste I could sort some chicken out as well! Thanks for the nudge in this direction.
Thats tonight sorted, but for future reference are there suggestions for fish with red meat?
Dr Murdoch said:
This could be the answer I was looking for!
I love tandoori salmon, so if I knock up a bit more paste I could sort some chicken out as well! Thanks for the nudge in this direction.
Thats tonight sorted, but for future reference are there suggestions for fish with red meat?
Lamb tikka?I love tandoori salmon, so if I knock up a bit more paste I could sort some chicken out as well! Thanks for the nudge in this direction.
Thats tonight sorted, but for future reference are there suggestions for fish with red meat?
Dr Murdoch said:
calibrax said:
Never heard of surf & turf?
Nothing beats a decent steak topped with a grilled lobster tail
Cheers!Nothing beats a decent steak topped with a grilled lobster tail
Surf and turf? Think I have heard of it now you mention it.
Have you got any cheaper suggestions than lobster?!
Is it best to go with a meaty fish with a steak for example or white fish with white meat? Is there a rule of thumb on these things?
If you do mean fish how are you going to cook it on an open grill? I'm assuming it would have to be wrapped in tinfoil or cooked whole with bone and skin on to prevent it from falling apart and going through the grill....
Apart from that you can do what you like on your own plate, but personally I wouldn't mix fish with meat, it sounds horrible!
Evoluzione said:
Do you really mean fish or seafood in general? Neither prawns nor lobster are fish, but both 'barbecueable'.
If you do mean fish how are you going to cook it on an open grill? I'm assuming it would have to be wrapped in tinfoil or cooked whole with bone and skin on to prevent it from falling apart and going through the grill....
Apart from that you can do what you like on your own plate, but personally I wouldn't mix fish with meat, it sounds horrible!
Last year I used the hot plate, seemed to go ok, but had to be VERY careful getting the fish off (a few broke up and ended up being cremated, RIP). Another way which seemed to work was wrapping it very looselt in foil, allowing soke to go in and out.If you do mean fish how are you going to cook it on an open grill? I'm assuming it would have to be wrapped in tinfoil or cooked whole with bone and skin on to prevent it from falling apart and going through the grill....
Apart from that you can do what you like on your own plate, but personally I wouldn't mix fish with meat, it sounds horrible!
p.s Thanks for not pointing this thread out on the 'what makes you a snob thread', i think I'll be set on fire if any of that lot got hold of me...
grumbledoak said:
I think a BBQ is classless enough to do as you like.
Depends, the true BBQ folk look right down their noses at the "grill" lot, and there's no love lost between charcoal and gas users, then is it real lump charcoal or briquettes in your weber (the only BBQ to buy?It's a minefield!
BTW I'd be careful with fish sticking to the grill and falling apart, I use a basket similar to this: http://www.amazon.co.uk/dp/B0030BN0GM/ref=asc_df_B...
Dr Murdoch said:
Evoluzione said:
Do you really mean fish or seafood in general? Neither prawns nor lobster are fish, but both 'barbecueable'.
If you do mean fish how are you going to cook it on an open grill? I'm assuming it would have to be wrapped in tinfoil or cooked whole with bone and skin on to prevent it from falling apart and going through the grill....
Apart from that you can do what you like on your own plate, but personally I wouldn't mix fish with meat, it sounds horrible!
Last year I used the hot plate, seemed to go ok, but had to be VERY careful getting the fish off (a few broke up and ended up being cremated, RIP). Another way which seemed to work was wrapping it very looselt in foil, allowing soke to go in and out.If you do mean fish how are you going to cook it on an open grill? I'm assuming it would have to be wrapped in tinfoil or cooked whole with bone and skin on to prevent it from falling apart and going through the grill....
Apart from that you can do what you like on your own plate, but personally I wouldn't mix fish with meat, it sounds horrible!
p.s Thanks for not pointing this thread out on the 'what makes you a snob thread', i think I'll be set on fire if any of that lot got hold of me...
You could do all manner of combinations on the barbecue... Grilled sardines to start followed by steak? Prawns and steak?
escargot said:
Oil the fish and leave the scales on gives you a decent chance of the fish not breaking up.
You could do all manner of combinations on the barbecue... Grilled sardines to start followed by steak? Prawns and steak?
Beaten to it by a few hours. A white fish with the skin and scales in place, grilled over coals using one of those grill things (you know what I mean - they close to keep it all together and makes turning the fish really easy) will work a treat. A flavoured butter popped into the middle of the fish will work very nicely.You could do all manner of combinations on the barbecue... Grilled sardines to start followed by steak? Prawns and steak?
The beauty of a BBQ is that you can often get away with dishes which might not otherwise complement each other, because you now have the grilled barbecue flavours in common to bring the different meats together.
All IMHO of course.
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