Before we get any deeper into grilled fish recipes, I should explain to my fellow Brits that the term 'grilling' has a more specific meaning in the US and Canada than it does here in the UK.
For us it includes cooking 'under the grill' with the heat coming from above, as well as cooking with the heat coming from below as in cooking on the barbecue.
Our pals on the other side of the pond use the word 'broiling' when they're cooking 'under the grill', with 'grilling' reserved for cooking on the barbecue.
Grilling is a truly excellent method of cooking small whole fish, or steaks sliced from larger, firm-fleshed fish.
When grilling on the barbecue, you should wait until the flames have died down and the coals are at their hottest before placing the fish on the grill.
Turn the fish only once, or it will begin to fall apart. Unless that is, you use one of the long-handled hinged grill racks for holding the fish in place.
This recipe originates from North Africa, and uses the traditional Tunisian hot chilli paste 'Harissa' whose main ingredients are Piri Piri chilli peppers, serrano peppers and red bell peppers. It will be equally delicious with Bluefish as an alternative to Mackerel.
This dish serves 4 people.
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