Fillets, cutlets, and whole fish should only be turned once during grilling. Score a thick whole fish, or thick fillets, with 2-3 diagonal cuts across the body on both sides for even cooking.
Brush the skin or flesh with oil, melted butter and/or lemon juice or white wine to prevent it drying out. Place fish under a preheated grill and cook under moderate heat, allowing 2-3 minutes for thin fillets and 4-5 minutes for thicker pieces, or until flesh flakes when tested with a fork.
Types of fish to grill
Oily or moist fish, such as:
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