1. Prepare the barbecue for direct grilling over high heat (230-290°C/350-450°F) and preheat for about 10 minutes.
2. Whisk the sauce ingredients together. Cover and chill until ready to use.
3. Lightly brush both sides of the fish with oil and season to taste. Cook the fillets over direct high heat for about 4 minutes, with the lid closed.
4. Once the fish just begins to flake when poked with the tip of a knife, carefully turn and cook for a further 2 minutes. Serve warm with the tartare sauce.
From Weber’s Big Book of BBQ by Jamie Purviance, published by Hamlyn. £16.99; www.octopusbooks.co.uk
A grill-proof griddle will give a nice crust on fish
4 skinless cod fillets, each 175-200g (6-7oz) and 1.5 cm (¾in) thick Extra-virgin olive oil ½ tsp sea salt ¼ tsp freshly ground black pepper For the sauce 150ml (¼pt) mayonnaise 3 tbsp sweet pickle (cucumber) relish 2 tbsp finely chopped shallots 1 tbsp capers, rinsed, drained and chopped 2 tsp fresh lemon juice ¼ tsp dried tarragon
Time: 20 minutes, including cooking time Serves: 4 Nutrition: 294 calories, 22g fat, 3g sat. fat