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By Alastair Little and Richard Whittington
Published 1995
So many fish are suitable for grilling: sea bass, red and grey mullet, red snapper and monkfish are all firm - and white-fleshed candidates for the fire. However, barbecuing fish is a challenge for even accomplished cooks, since there is so little control over the heat. Whole fish are tricky anyway, because they come inconveniently in different sizes and different thicknesses. The distribution of bone varies from species to species, while some fish are more oily than others. Fish under