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Marinated fish and seafood grilled on the barbecue is melt-in-your-mouth delicious. Not only does the marinade add flavour, but it also keeps the fish and seafood from getting too dry.
With delicately flavoured white fish like sole, avoid strong-tasting marinades.
For firmer fish with a more pronounced taste like the pink-fleshed varieties, it’s possible to use more piquant marinades.
Be sure not to marinate fish for more than two hours, or the marinade will “cook” the fish!
For flaky fish like sole, perch, cod, or tilapia, opt for barbecuing in a papillote.
Cook firm fish like salmon, halibut, mahi-mahi, or swordfish directly on the barbecue grill.
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