At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike steaks and burgers, fish tends to secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.
Here are some cooking and buying tips to get you started:
* Marinades are a good way to add flavor and moisture to the fish before cooking.
* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
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