Various Fish Methods

When grilling, first remember to always line your grill pan with buttered foil, as this makes it easier to wash and prevents any fishy flavours from lingering in the pan. For domestic grills, always pre-heat them to their highest setting a good 10 minutes in advance. White fish needs to be brushed generously with melted butter and basted with more melted butter whilst cooking to prevent any dryness. This is something of a minefield to give timings for, because domestic grills vary so much, as do shelf-distances from the source of the heat, so bear this in mind when following these guidelines.

• whole sole or flounder, lemon sole or plaice weighing 10-12 oz – grill for 4-6 minutes each side.
• fillets of sole or plaice – 2-3 minutes each side.
• fish fillets and steaks weighing 6-8 oz – allow 5-6 minutes each side, flesh-side first, and have extra butter ready for basting during cooking.
• whole mackerel weighing 8-10 oz – make 3 diagonal scores on each side and, if you wish, tuck in a slice of lemon or lime, brush with melted butter and grill for 6-7 minutes each side.
• whole herring weighing 6-8 oz – score and butter as above and allow 4-5 minutes each side..