Grilling Fish
Tips
- If you are grilling a whole fish make two or three cuts on each side of the fish to help the heat penetrate
- Keep checking to see if cooked, because if you over cook it will dry out
- Add a little butter or oil olive to help to it prevent drying out, however the healthiest alternative is to delete use of butter
- Peal prawns, leave tail on and wrap in prosciutto - helps to keep prawn moist.
Cooking Times:
3cm thick fillet 9 minutes2cm thick fillet 6 minutes
1 cm thick fillet 4-5 minutes
Suggested Species: Snapper, Dhufish, Red Emperor, Goldband Snapper, Crimson Snapper, Spangled Emperor, Pearl Perch, Bluespotted Emperor, Stripey Snapper.
Other species: Lobster, prawns and scallops