Barbecued Fish Cutlets

    1 hour 23 mins

    Fish cutlets cooked in a hinged grill on a barbecue are so quick and easy to prepare that they are especially popular for meals during the week.

    4 people made this

    Serves: 4 

    • 4 cutlets from an oily or white-fleshed fish, about 250 g each
    • Olive oil, for marinating (for white-fleshed fish only)
    • 60 g butter, melted
    • 2 cloves garlic, peeled and crushed
    • 2 tablespoons fresh chopped parsley
    • Juice of 1 lemon
    • Salt and freshly ground black pepper
    • Olive oil, for greasing
    • Lemon wedges, to serve

    Prep:15min  ›  Cook:1hr8min  ›  Ready in:1hr23min 

    1. If using a white-fleshed fish, marinate in olive oil for one hour. If using an oily fish, skip to step 2 (see footnote)
    2. Preheat a barbecue grill to medium. Combine the butter, garlic, parsley, lemon juice and salt and pepper to taste in a small bowl. Brush a little of the butter mixture over both sides of the fish cutlets.
    3. Place a square, hinged wire grill on a piece of newspaper and brush the inside bars well with olive oil to prevent the fish from sticking to the barbecue. (Cooking fish in a hinged grill makes it easy to turn without the danger of it breaking up, and also gives the fish an attractive grid-marked finish.)
    4. Secure the fish in the hinged grill, then lay the grill on the barbecue. Cook, basting every 2 minutes with the remaining butter mixture, for 3–4 minutes on each side, or until the fish is cooked through when tested with a fork. Serve with lemon wedges and a green salad.

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    Reviews in English (4)


    Something else. A beautiful recipe! As I didn't have a 'hinge grill' I therefor wrapped the individual fish portions in foil then cooked on the BBQ, that way the fish is cooking in the marinate and less cleaning.  -  10 Feb 2009  (Review from Allrecipes AU | NZ)


    Used different ingredients. Substituted Tarragon for parsley. Yummy!  -  14 Feb 2011  (Review from Allrecipes AU | NZ)


    Just finished eating. used whiting, in small oven grill. Easy and delish. Had no parsley, so used a bit tarragon. Magnificent! Served with Cajun Dirty Rice and a small salad.  -  14 Feb 2011  (Review from Allrecipes AU | NZ)