Wood-grilled fish: our recipe

Wood-grilled fish is a dish that evokes authentic flavors, those of a good summer meal that you take the time to enjoy with family and friends.

This recipe offers many variations and accompaniments to delight your guests. Enhanced by wood-fired cooking, the fish retains its melt-in-the-mouth flesh and crispy, grilled surface. Discover our healthy and delicious recipe.

Which fish to choose for wood-fired cooking?

Firm-fleshed fish should be preferred, as they retain their shape even when grilled at high temperatures. Some species are well suited to wood-fired cooking and can be skewered without splitting: sea bream, trout, tuna, salmon, cod, sea bass. We advise you to choose fresh fish, which gives incomparable flavors when grilled.

Ingredients and equipment

For 4 people, you will need :

1 kg of your choice of fresh fish: tuna, salmon, cod, sea bream, trout, sea bass ;
4 fresh tomatoes, organic if possible ;
4 fresh button mushrooms ;
fleur de sel, freshly ground pepper, aromatic herbs.

Equipment required:

metal skewers ;
a dish suitable for kebabs ;
a wood-fired oven for Ephrem households;
Ephrem wood-fired oven rack ;
accessories for wood-fired ovens.

The recipe for wood-grilled fish

This recipe is valid not only for domestic ovens, but also for professional wood-fired ovens and bakers’ wood-fired ovens.

Light your wood-fired oven in advance, so as to obtain a good quantity of embers.

Scale the fish if necessary, clean them and cut them into pieces large enough to fit the skewers.

Wash the tomatoes and button mushrooms. Cut into quarters.

Stick your ingredients onto the skewers in any order you like.

When the wood-fired oven is ready and has reached a temperature of around 200°C, remove the embers, set up the grill and place the skewers. Leave to cook for as long as necessary, checking every 5 minutes: fish cooks quickly.