Scorched by Genevieve Taylor – Hardback Cookbook

Scorched is a hardback cookbook by UK live-fire expert Genevieve Taylor that teaches you how to barbecue fish and seafood, with more than 85 recipes for whole fish, fillets, skewers, smoked fish and shellfish. It's the fish book barbecue cooks have been waiting for.

Fish and fire, finally sorted

Fish is where plenty of confident barbecue cooks lose their nerve, and Genevieve tackles it head on. She starts with why different fish need different treatment and how fire actually behaves, then gives you a recipe for nearly every situation, with troubleshooting tips throughout.

What's inside

Chapters cover Fish Basics, The Whole Fish, Bits of Fish, Fish on a Stick, Smoked: Hot and Cold, Burgers and Fritters, Suckers and Shells, and Fish in a Pan, with practical advice on buying fish, setting up your barbecue, choosing fuel and lighting the fire.

Look for the Crab and Tarragon Bisque, Sesame Tuna Steaks with Wasabi Ginger Mayo, Grilled Crab Legs with Scotch Bonnet and Thyme Butter, mussels cooked straight over the coals, scallops in the shell and a full chapter on hot and cold smoking.

Who it's for

Anyone with a coastline, a fishing rod or a good fishmonger nearby, which in Australia is most of us. It's practical enough for barbecue beginners and thorough enough that experienced cooks will finally stop sticking fillets to the grill.

About Genevieve Taylor

Genevieve Taylor is a UK live-fire and barbecue expert who runs the Bristol Fire School and demonstrates fire cookery at food festivals across Britain. She has presented BBC Radio 4's The Food Programme, and her many books include Charred, Seared and Foolproof BBQ.

The Rub Smuggler's Verdict

Darryl's orders: put the fish on the fire and stop being scared of it. Genevieve's book covers the lot, from whole fish and fillets to skewers, smoking and shellfish, and the Grilled Crab Legs with Scotch Bonnet and Thyme Butter are pure treasure. Buy it, oil the fish rather than the grill bars, and don't move it until it releases. Pair it with The Whole Fish Cookbook for Josh Niland's nose-to-tail thinking and The Fishmonger’s Son for more seafood smarts, then season your fillets with SuckleBusters Lemon Pepper Garlic Rub.

Questions answered

Who wrote Scorched?

Scorched was written by Genevieve Taylor, a UK live-fire and barbecue expert who runs the Bristol Fire School.

How many recipes are in Scorched?

More than 85, covering whole fish, fillets, skewers, smoked fish, burgers and fritters, shellfish and pan-cooked fish.

Is Scorched good for barbecue beginners?

Yes. It starts with how fish and fire behave, covers barbecue set-up and fuel, and includes troubleshooting tips throughout.

Is Scorched a hardback, and how many pages?

Yes. It's a 272-page hardback published by Quadrille in 2024.

Does Scorched cover smoking fish?

Yes. There's a full chapter on hot and cold smoking, alongside grilling, skewering and pan-cooking over fire.