Label
All
0
Clear all filters

Keeping Grilling Simple

Appears in
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Why: This is a healthy way of cooking because you don’t need a lot of oil or butter. Instead you are relying on the charcoal or toasted flavours of the fish you gain from the cooking method.

Best for: Oily fish grill particularly well.

I use: A ridged griddle pan or, if you’re barbecuing or toasting a whole fish, a wire clamp to hold it.

Prep: If using a griddle pan, preheat to very hot and wipe the pan and the fish with oil. If cooking under the grill, the most important point is to make sure it is well preheated and the fish placed very close to the heat.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title