Many fish are excellent for grilling. Whole fish, fish steaks and
even fillets can be grilled successfully with a little care. When
grilling in the range remember to follow the manufactures directions.
Always oil the grill pan or lay a sheet of foil over it. Grill fish
3-4-inches from heat. Whole fish and fish steaks should be turned
once during cooking. Do not turn fillets. Brush fish well with melted
margarine or oil; fillets need more lubrication than whole fish or
steaks. Grill fillets 5-10 minutes, depending on thickness. Steaks
will take from 6-12 minutes and whole fish 10-12 minutes, depending
on size. Do Not overcook. Fish is done when flakes easily when tested
with a fork. To charcoal grill: Place fish in a greased hinged grill
as it will be easier to turn. Make sure coals are white hot. Turn
fish once or twice during cooking. A whole fish will take about 8
minutes each side, while fish fillets take only 1 1/2 -2 minutes per
side. Serve grilled fish plain with lemon, or lemon butter, parsley
butter or your favorite herb butter.
