This method is best suited to whole fish and flaky fillets.
Excellent for oily fish such as Mackerel and Herrings, and for half Lobsters. This method is a dry heat method which the heat comes from one direction which is usually from above.
Pre heat the grill to a high heat and turn down to a medium heat
Place the grill rack 8 – 10 inches above the fish fillets or whole fish
Lightly brush the fish with oil, marinade or melted butter
Baste occasionally during cooking to stop skin / flesh drying out and burning
Thin fillets may not need turning but thicker ones need to be turned and basted often
Chef’s Tips...
Slash whole fish sides
Keep the skin on fillets.
