Grilling is a good way of cooking small whole fish or fillets. If you are using whole fish, slash the skin on both sides a few times and brush with melted butter or olive oil. Baste the fish during cooking and turn it halfway through. You might like to wrap the fish in foil with olive oil, herbs, and lemon juice before placing it on the grill.
There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* It is better to undercook the fish a bit than overcooking it.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
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