Grilling, griddling & barbecuing

Although grilling and barbecuing involve indirect radiant heat, while griddling uses direct contact heat (and is actually more like a form of dry-frying), I am discussing them all here together as the considerations and effects are much the same (indeed griddling is often referred to as ‘pan-grilling’) and one would normally use the same types of fish for all three treatments.

All suit a wide range of fish, particularly oily fish, as these are, in effect, self-basting, as well as many types of shellfish, from half lobsters and large prawns to scallops - and don’t forget seafood kebabs. Bulky items, like whole lobster and thicker whole fish, are not that suitable for such fast methods, as the outside will burn before the interior cooks through.