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Fish
Appears in
Published 1986
Oily fish (sardine, mackerel, herring, salmon) are more delicious when they are cooked on a grill as it helps them to lose some of their oiliness. The fish, which are sometimes marinated in oil beforehand, are first brushed very lightly with oil.
The grill is also oiled to prevent the skin sticking when the fish are turned and should be:
Very hot for small fish.
Very hot for larger fish, which are usually given a quick turn on the grill to produce a criss-cross pattern or ‘quadrillage’ and then put in the oven to finish cooking.
Hot for large fish which are to be cooked entirely on the grill.
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