Grilling is the testiest of traditional fish-cooking methods, because it is deceptive in its apparent simplicity. The novice cook assumes that grilling fish requires only as much attention as a steak, a burger or chicken. Unlike other meats, fish tend to secrete much of their moisture when cooked, and on an open grill the precious liquid has no recourse but to drip into the coals.
Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
* A parsley and walnut pesto is very good with sea bass.
* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.
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