Grilling

This method consists in cooking a marinated or oil-brushed fish on the grill or on a serrated cast-iron pan.

• If the fish has not been marinated, brush with oil and season.
• Grill one side, then the other on a very hot grill or cast-iron pan.

Barbecuing is an ideal method for cooking fish fillets, small whole fish and seafood. Here are a few basics.

• Grill fillets skin side down: the skin will protect the delicate flesh and can easily be removed after cooking.
• If fillets are rolled or stuffed, check for doneness by measuring the temperature at the thickest point.
• Bring out flavour by marinating the fish a few minutes before cooking. Grill on medium heat and don’t forget to oil both grill and fish.
• For whole fish, slash the skin in two or three places on each side and brush with olive oil. Turn the fish midway through cooking and baste with oil to prevent it from drying out.
• Try wrapping your fish in aluminum foil with fresh herbs, olive oil and lemon juice before barbecuing.
• Hinged metal fish baskets are great for securing the fish and make flipping easier during cooking.