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| 09 August 2010
| Article Index |
|---|
| Cooking School - How to Grill Fish |
| Fish Tip |
| All Pages |
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Fish Tip
Firm, dense fish (mackerel, magi magi, orange roughy, salmon with skin, shark, swordfish and tuna) can be placed directly on the grill either over direct or indirect heat.
Delicate fish (bass, catfish, cod, halibut, salmon without skin, snapper, sole, tilapia and trout) must be cooked on either a piece of aluminum foil or confined to a fish basket (which will result in grill marks).
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