Grilling seals in the moisture, nutrients, and flavour of the fish – so it’s no surprise that it’s one of the most popular methods of cooking fish. Our top tips for grilling:
- Be sure to baste the seafood during grilling, to prevent it from drying out.
- Place fish skin-side up.
- Score whole fish at the thickest part to enable the heat to penetrate.
- Cooking time, on a medium heat, is usually between 8 and 10 minutes.
Grilling is fantastic with steaks and fillets of fish with the skin still on. Small whole fish such as small mackerel and sardines are also great for grilling.