Amiæ (Barbecued Fish) is a traditional Ancient Roman recipe for a dish of yellowfin tuna cooked over hot coals on a barbecue. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Barbecued Fish (Amiæ).
But towards the end of autumn, when the Pleiades Has hidden its light, then dress the amiæ Whatever way you please. Why need I teach you? For then you cannot spoil it, if you wish. But if you should desire, Moschus my friend, To know by what recipe you best may dress it; Take the green leaves of fig-trees, and some marjoram, But not too much; no cheese or other nonsense, But merely wrap it up in the fig leaves, And tie it round with a small piece of string, Then bury it beneath the glowing ashes, Judging by instinct of the time it takes To be completely done without being burnt. And if you wish to have the best o’ their kind, Take care to get them from Byzantium; Or if they come from any sea near that They’ll not be bad: but if you go down lower, And pass the straits into the Ægæan sea, They’re quite a different thing, in flavour worse As well as size, and merit far less praise.
Modern Redaction
Ingredients:
1 yellowfin tuna (about 1.8–2.2kg)
fig leaves (enough to cover the fish)
4 tsp salt
2 pinches of dried marjoram
Method:
Begin by pre-heating a charcoal barbecue for about 2 hours before you need to cook, or until the coals are covered with a nice layer of white ash.
Clean, gut and scale the fish, season inside and out with the salt then add the marjoram. Cover all over with fig leaves, tying them in place with wire so they don't fall off during the cooking.
Once your barbecue is ready add the fish, cooking them for about 20 minutes per side until cooked through.
Take off the barbecue, remove the leaves and serve.
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