Grilling is a dry-heat method best suited to whole fish, flaky fillets and oily species like mackerel and herring. The heat comes from above, so brush the fish with oil or butter and baste regularly to keep it moist.

This method is best suited to whole fish and flaky fillets.
Excellent for oily fish such as Mackerel and Herrings, and for half Lobsters. This method is a dry heat method which the heat comes from one direction which is usually from above.

• Pre heat the grill to a high heat and turn down to a medium heat
• Place the grill rack 8 – 10 inches above the fish fillets or whole fish
• Lightly brush the fish with oil, marinade or melted butter
• Baste occasionally during cooking to stop skin / flesh drying out and burning
• Thin fillets may not need turning but thicker ones need to be turned and basted often

Tips…

• Slash whole fish sides
• Keep the skin on fillets.

Frequently Asked Questions

What seafood is best for grilling?

Whole fish, flaky fillets, oily fish such as mackerel and herring, and half lobsters all grill well.

How far should fish be from the grill?

Position the grill rack about 8–10 inches above the fish, and pre-heat to high before turning down to a medium heat.

Do you need to turn fish when grilling?

Thin fillets often don’t need turning, but thicker fillets and whole fish should be turned and basted often.