This fish was a big boy; I’d guess about 2 kg but it doesn’t matter how heavy it is. The method works regardless of size.
Defrost the fish. Rinse well, dry well, and leave aside. If necessary, refrigerate it. Mix the baste ingredients together and set aside.
For the sauce, cook shallots with garlic in olive oil until softened, add vegetable stock and cook for a few minutes. Stir in jam and chutney, season with salt and pepper and simmer until reduced by a third. Leave aside to be reheated later.Bring the fish back to room temperature before cooking it.Pour vegetable oil into a bowl. Brush this over the insides of both sides of the grid, thoroughly. Brush oil over the skin side of the fish too.Cook over hot coals skin-side down for 10 minutes.
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