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


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