MIXED FISH GRILL - How to manage multiple dishes at once

In this recipe, we'll try to master several preparations that require different cooking times. A mixed fish grill certainly requires variety among the dishes and proper heat management. Follow our tips to master the cooking techniques and serve a delicious mixed grill.

INGREDIENTS:

• Sea bream

• Stuffed squid

• Spring onions

• Salicornia

• Swordfish

• Anchovies with peanut grains

PREPARATION:

For our mixed grill, we want to offer our guests plenty of variety. We'll have slow cooking options, starting with the first, and quick cooking options, adding them at the end.

To cook all fish recipes to perfection, we'll use a wood-fired barbecue, which consists of a central brazier filled with wood and surrounded by a circular or elliptical cast iron cooking plate. This type of BBQ allows us to have a cooking surface that reaches different temperatures depending on its distance from the flame. In fact, the further the portion of the plate is from the central flame, the cooler it will be.

Additionally, we will have the option of mounting a grill directly above the fire, to sear the fish quickly and at a high temperature.

Let's start with the sea bream because it will take the longest to cook. Based on our personal taste, we didn't season the fish because we like to eat it plain.

We place the two sea breams on the central grill, leaving them slightly offset from the flame, so as to allow them to receive less intense heat more slowly.

Let's continue cooking the stuffed calamari. To make the filling, we used the same squid tentacles, breadcrumbs, oil, parsley, salt, and dried herbs.

Before placing them on the circular griddle, grease the surface with a little oil to make it non-stick and help with heat transmission.

For a vegetarian option, we suggest grilled fresh spring onions. Cut the spring onion in half lengthwise, place it flat side down, and let it brown. To finish cooking, turn it over so that if it gets slightly charred, simply remove the browned layer.

We turn the squid and spring onions and move both to a less hot area of the plate, so as to finish cooking them inside too.

We also check the condition of the sea bream, turning them if they have reached the right level of cooking.

Let's start with the quickest cooking methods, starting with the bacon-wrapped shrimp.

They should be placed on the part closest to the flame and, as in our case, having an elliptical cooking surface, we will cook them in the narrowest section of the plate.

If the prawns cook too quickly, simply move the food to the outermost part of the grill, which will be less hot, being further away from the heat.

Let's add another vegetarian dish to our plate: salicornia or sea asparagus.

Grease the griddle with a knob of butter and place the salicornia on the very hot part of the griddle, so that it sautés and browns quickly.

Then add the swordfish marinated in a savory rub , and finally cook the anchovy skewers with the peanuts. Since anchovies are very delicate, we recommend covering them with a cloche, allowing for even cooking without the need to turn the skewers.

All we have to do is pay attention to all the preparations on the barbecue and move them to the griddle according to their degree of doneness. The goal is to make sure everything is ready at the same time.

In about thirty minutes, we'll have everything cooked and we'll be able to serve several dishes at the same time, making our mixed fish grill a huge success!