For flaky fish like sole, perch, cod, or tilapia, opt for barbecuing in a papillote.

• Place some garnishes, the fish, and condiments on a double layer of aluminum foil. Close tightly and cook on the barbecue.

1. Julienned carrots, thinly sliced onion and celerys A splash of lemon juice, white wine, fresh dill
2. Thinly sliced fennel and onion A dash of orange juice, white wine, and fresh thyme
3. Sweet pepper strips of all colours A bit of pesto

Cook firm fish like salmon, halibut, mahi-mahi, or swordfish directly on the barbecue grill.

• Don’t forget to oil the grill before placing the fish on it. For easier barbecuing, use a fish-grilling basket..
• Marinate fillets or fish steaks for even more flavour, but for less time than you would marinate meat.

1. Fresh or thawed fish: from 5 to 7 minutes per cm thickness (from 10 to 12 minutes per inch)
2. Remember to measure the fish at the thickest part!
3. Fish is cooked when it’s opaque and flakes easily with a fork.