Grilling and barbequing (BBQ)

1. If your fish is whole and thick, you can cut gashes through the skin for presentation. This is not entirely necessary but it gives the dish a different look.

2. Next brush your whole fish, fish fillets, or fish steaks with a little oil, butter, or marinade, or coat the fish in a little seasoned flour if you want a crisper finish.

3. Now place the fish over a preheated grill or barbecue about 5-10cm from the heat source. Remember to turn your fish over half way through the cooking time.

Grilling and barbequing are more suitable for raw shellfish like oysters, scallops, and prawns than for pre-cooked shellfish meats.

Place 5-10cm from the heat source on a preheated barbecue, or under a grill hot enough to seal the shellfish instantly.

You can also cook mussels in their shells, either directly on the grill or in tin foil. Simply make a ‘bowl’ out of tin foil and place the cleaned mussels in shells in it. Add some white wine, chopped fresh chilli or peppers, onions, garlic, olive oil, and freshly ground black pepper or your choice of ingredients for flavour. Heat on the grill or barbeque until the shells have opened.