Yes; Well this is just my "improvisioned" recipe, but according to my friends testimonies (DB members here too), it tasted wonderful and worked pretty well
This recipe works best with big barracudas (1.3m+ and over 20kg).... and is combines both bbq and oven rosting technique
First Cut the barracuda into three large pieces (the head piece, the mid piece and toward the tail piece) so to facilitate cooking.
Then marinate the big fish chunks into a sauce preparation of soya, garlic, lemon, and mix of coriander, oregano, thyme and herbs de provence (if available). Leave for like 1-2hrs
Then bbq on low fire for like 1hr (that will slowly half-cook it and give it a bbqed taste as well).
After that cut the big 3 pieces longitudinally (like along the spine) so that you are opening the chunks like two flaps. Wrap in aluminium foil and cook on low oven fire for another hour.
The barracuda will be cooking in the oven in its own juices so the flesh will be very soft and tasty.
Then decorate in the way you want !
Serve with red burgundy wine or rose wine and enjoy your meal
Just a final note: Barracuda, especially big ones can have ciguaretta toxins in their flesh, and ciguaretta poisoning can be very nasty. That's said, you should consume it with caution if you know that ciguaretta poisoning is common in the area where you live. For example, here in Qatar, this is almost unheard of despite that huge barracudas are consumed all the time
Best regards and bon appetit !
