Best Ever Charcoal Grilled Whitefish (Hobo Fish)

1. 1

   Layer 3 sheets of newspaper on your work surface and place the fish in the centre of the newspaper, skin side down.

2. 2

   Drizzle fish with 1/2 Tablespoon of olive oil and season with salt and cracked pepper.

3. 3

   Top the fish with the tomatoes, olives, and fresh herbs.

4. 4

   To make the packet, fold the paper over the fish then start to roll up the edges in toward fish making a half moon shape out of the packet.

5. 5

   Place the packet on the coals of a wood fire and cook the fish for about 10 minutes it should be done when the newspaper is charred.

6. 6

   (If cooking on the barbecue grill, cook on high heat keeping the barbecue lid closed for 5 minutes then turn the heat off but keep the packets on the barbecue to cook with the residual heat for another 5 minutes.)

7. 7

   To check if it is done, pierce a fork through the paper into the flesh of the fish then place the fork to your lips.

8. 8

   If the fork is just warm, then the fish is ready and perfectly cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.