FISH FOR GRILLING

A very popular and quick way of cooking fillets or ssteaks of fish.

Generally reserved for medium thickness fillets as the high temperature’s used in grilling can easily dry thinner fillets of fish out if care is not taken.

Always remove from the fridge at least 30 mins before starting the cooking process.  Season when you tun the fillet or steak or when half way through cooking.

Like all fish cooking the art is to not overcook and don’t forget the fish will continue to cook when removed from the heat.

Great grilled fish starts with Halibut Steaks chunky and firm deep water flat fish with a distinctive, smell and taste. Grill, turn, season and grill again and finaly season when removing from the heat.

Mackerel Fillet the master of oily fish full flavoured and full of omega3. Served with a simple salad or salsa.

Swordfish steaks grilled till they just start to flake when pressed. Drizzel with olive oil before starting to grill as has a tendency to dry.

Pollock of all the white fish grills well and should be lightly dusted with seasoned flour and the grill tray oiled to encourage browning.

Always leave fish to rest before serving but only for a minute or two. Always remeber you can actually eat most fish raw safely so don’t over cook.