GRILLING
In its true meaning grilling is cooking over heat not under heat as we now understand it to be.
Shopping list
Whole fish gutted 450gram per personFish fillets 180-200grams per preson
Oilve oil
Salt & pepper
Method
Heat your grill (salamander) to a medium-high heat.
Dry the fillets of fish with paper towel and place them on an oiled tray (non stick is ideal).
Season with salt & pepper and cook for about 5 minutes, depending on the size and thickness of the fillets.
Drizzle with olive oil.
Always check the fish while it is cooking as over cooked fillets of fish will not be moist and full of flavour.
Serving suggestion
In a pestle & mortar crush your choice of fresh chopped herbs with virgin olive oil and a touch of balsamic vinegar. Drizzle over the fillets just before serving.
