Fired cooking methods have revolutionised the London restaurant scene. Chefs are increasingly embracing the primal joy of fire and the distinctive smokey flavours it imparts.
Enter Elkano, the critically acclaimed restaurant in the charming coastal town of Getaria in the Basque Country which we recently visited. Known for its exceptional charcoal-grilled turbot, Elkano celebrates the region's centuries-old tradition of fire-grilling fish. Founded by Pedro Arregui, who revolutionised outdoor grilling techniques, the restaurant masterfully highlights the natural flavours of seafood. This dining experience, deeply rooted in Basque culinary traditions, has earned Elkano a Michelin star and widespread acclaim. Its iconic wood-fired turbot, cherished by critics and food enthusiasts, has inspired us as much as restaurants like Brat in London, famous for its own wood-fired whole turbot.
Wood-fired or coal-fired grilling is perfect for whole prime fish, cooking it evenly while crisping the skin and keeping the inside moist and tender. The consistent heat and smoke infuse the fish with rich, complex flavours that other methods can’t replicate. Grilling turbot or brill over an open flame caramelises the skin, adding delightful texture and depth that complement the fish's fresh taste. This method also helps retain the fish's natural oils and juices, resulting in a succulent, flavourful dish that showcases its freshness and quality.
Whether you're preparing turbot, John Dory, sea bass, or brill, achieve restaurant-quality results at home and enjoy the exquisite flavours of whole prime fish grilled on the BBQ with our five expert tips:
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Incorporate a sauce: A simple sauce keeps the fish flavourful and moist, enhancing both the fish and the fire cooking method. Use it to baste during cooking or as a finishing drizzle for the traditional Basque way. Our go-to is a mix of 100ml extra virgin olive oil, 2 minced garlic cloves, the juice of 1 lemon, and chopped fresh parsley, allowing the fish's exceptional freshness to shine. You could also choose to marinate the fish in the sauce for an hour before cooking.
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Prepare the fish: Pat the skin dry with kitchen paper for a crisper texture, as excess moisture can cause steaming instead of grilling. Lightly brush with oil and generously season with sea salt to enhance natural flavours and contribute to a crisper finish.
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Prepare the BBQ: Once your BBQ is lit, let the flames die down and the temperature decrease. Brush the grill grates with oil. If using a grill cage, make sure to oil it too. Cooking slowly at medium heat ensures a crispy skin and a juicy, tender interior.
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Grill the fish: Place the whole fish skin down directly on the grill grates or in its cage on the grill, basting the top with sauce if not marinated. Cook for 5 minutes before turning and basting again. Repeat every 5 minutes until the fish reaches an internal temperature of 55°C or is crispy outside and cooked through—about 30 minutes, depending on size. If you don't have a thermometer, use a knife or toothpick to check the warmth at the thickest part.
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Serve: Carefully remove the fish and present it whole with a drizzle of sauce as a centrepiece, or fillet it along the backbone for individual portions.
By following these steps, you'll ensure even cooking, a deliciously crisp skin, and retained moisture and flavour, resulting in perfectly grilled whole fish this summer and beyond. Bookmark this post as your ultimate guide to mastering your weekend BBQ whole fish, and explore more sauce and marinade inspirations to add some novelty to your next BBQ.
Should you want to stick to a smaller cut, you can also apply these tips to barbecue our turbot fillet steaks. Just like with a meat steak, once they are grilled, let them rest off the BBQ before serving. Set the fish steaks on a separate tray or dish, and let them rest for a few minutes to allow the meat to relax and the juices to redistribute throughout the cut.
