Keeping Grilling Simple

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.