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Grilling is a good way of cooking small whole fish or fillets. If you are using whole fish, slash the skin on both sides a few times and brush with melted butter or olive oil. Baste the fish during cooking and turn it halfway through. You might like to wrap the fish in foil with olive oil, herbs, and lemon juice before placing it on the grill.

There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:

* The fish is done cooking when it is opaque, and begins to flake.

* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.

* Marinades are a good way to add flavor and moisture to the fish before cooking.

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

* 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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The microwave oven is perhaps the easiest method of cooking fish. Unlike meat, which doesn't do well in the microwave, the texture of fish is perfectly suited to this cooking method. Cooking fish requires but the briefest of exposure to heat. The flesh is tender and cooks up perfectly when you set your fish on a plate, microwave it for two or three minutes and then turn it over for another minute or two.

Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.

* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.

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