Grilled Fish

Fish, whether large or small, are grilled over a moderate heat; they should first be well brushed with butter or oil and brushed frequently whilst cooking. To tell when it is cooked the flesh should come away easily from the bone. Except for fatty fish such as mackerel, red mullet, herrings etc. all fish should be coated with flour then brushed with melted butter before being placed on the grill; the object of this is the formation of a golden coating which helps to prevent drying out as well as making them more agreeable in appearance.