Grilling

Sadly most domestic grills can’t get as hot as restaurant grills - the food sort of stews in its liquid - so cooking fish under a grill can be a bit hit and miss, and the skin can blister badly. I would, though, recommend heating a non-stick tray, frying pan or mat under the grill to cook the fish in, as the standard grill trays tend to stick. One thing that helps is lining the grill pan with foil, as this reflects the heat back and cooks the other side, so you don’t need to turn the fish over. Alternatively, you can put the fish in one of those folding fish holders used with the barbecue - this helps get the fish nearer the grill and also eases turning. Some cookers actually have a griddle plate under the grill as well, which means you can get it really hot and have the charcoal-grill effect at the same time.