Techniques
Barbecuing fish
Aldo Zilli shows-off an idea he borrowed from a South African 'braai' barbecue.
Fish is wrapped in wet newspaper and cooked on a smoky barbecue or stovetop griddle-pan...
Aldo uses a gutted sea bass and stuffs the cavity with lemon, garlic and rosemary before wrapping it tightly in wet newspaper. He then barbecues it for 25 minutes.
The skin will come off with the newspaper leaving tender, perfectly cooked flesh inside.
The skin will come off with the newspaper leaving tender, perfectly cooked flesh inside.
