Grilling Fish

Tips

• If you are grilling a whole fish make two or three cuts on each side of the fish to help the heat penetrate
• Keep checking to see if cooked, because if you over cook it will dry out
• Add a little butter or oil olive to help to it prevent drying out, however the healthiest alternative is to delete use of butter
• Peal prawns, leave tail on and wrap in prosciutto - helps to keep prawn moist.
  

Cooking Times:

3cm thick fillet    9 minutes
2cm thick fillet    6 minutes
1 cm thick fillet    4-5 minutes

Suggested Species: Snapper, Dhufish, Red Emperor, Goldband Snapper, Crimson Snapper, Spangled Emperor, Pearl Perch, Bluespotted Emperor, Stripey Snapper.

Other species: Lobster, prawns and scallops