The best fish for charcoal grilling
Charcoal exposes a fish. The heat is high and dry, so a naturally lean fish dries out further, while a fish with natural fat stays tender and tastes better. The rule that solves most of it: pick a fish with some fat, and keep it whole or butterflied rather than filleted.
Mullet: the first choice
Mullet is the charcoal star in Egypt, and not out of politeness. Its natural fat keeps it tender and stops it drying even when the coals run hot. Ask for it butterflied, cleaned and opened flat, and it goes straight on the fire.
Sea bream and porgy: the refined choice
Sea bream and red porgy are close cousins. Both have firm flesh and a clean taste, and both take charcoal well whole. Their single-portion size makes them ideal when you want everyone at the table to get their own fish.
Sea bass and grouper: for a big fish
If you want a large fish for the middle of the table, sea bass and grouper are the ones that hold up. Their firm white flesh does not fall apart on the grill. At larger sizes, ask for steaks on the bone so the inside cooks through before the outside burns.
Sardines and red mullet: the big flavour
Sardines over charcoal are one of the best things you can eat, and cheap with it. Small and oily, they cook in minutes. Red mullet is just as rich in flavour, though it is better crisp-fried than grilled.
Shrimp and calamari over charcoal
Jumbo and large shrimp are the ones worth the charcoal. Leave the shell on while grilling so it shields the flesh from drying, and peel as you eat. Calamari cooks very fast, about two minutes a side, and any longer turns it rubbery.
The preparation to ask for
For small and medium fish: butterflied. For large fish: steaks on the bone. For shrimp: leave the shell on. For calamari: rings or opened flat. Fillet is the worst choice for charcoal because it is thin, dries out and falls through the grill.
Common questions
The fish sticks to the grill, what do I do?
Three things: heat the grill properly before the fish goes on, oil the fish rather than the grill, and do not turn it early. A fish releases itself once that side is done. Force it while it is stuck and it will fall apart.
How do I know the fish is done?
Part the flesh at the thickest point with a fork. If it separates into flakes easily and looks opaque white inside with no translucency, it is done. Take it off a moment before you think it is ready, it keeps cooking as it rests.
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