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.