Grilling is perhaps the simplest way to cook fish to perfection but it does require care. The secret is gentle heat and plenty of butter.
4halibut steaks, about 100–175g/4–6oz. each
squeeze of lemon juice
Wash and salt the fish and leave to drain. Take a heatproof dish or grill pan – remove the grid – and put in a generous 50g (2oz) butter. Turn on the grill with the dish or grill pan underneath and let the butter melt. Before it changes colour lay in the fish steaks, then immediately turn them over. Cook for 2 minutes, then turn and sprinkle the second side with flour. Cook gently for 10 minutes, adding another sprinkling of flour just before the fish is cooked, and baste with butter two or three times. When the fish is golden and the bones are loose remove to a warm serving platter. Add a squeeze of lemon to the hot butter, pour over and serve.