Fish cutlets, steaks or whole fish do not need to be wrapped in foil to be barbecued, but it is generally better to choose a firm-fleshed fish such as snapper, swordfish or tuna rather than a soft-fleshed fish, which may fall apart.
The fish can be wrapped up in bacon to provide protection, or it can be marinated to lubricate the flesh - but if the marinade has lime or lemon juice, do not leave it too long.
Note - Do not marinate fish for longer than an hour in any mixture that contains either lime or lemon juice, as the acid in the citrus fruit will start to 'cook' the fish.
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Asian Online Recipes **