4 steps to perfectly grilled fish

There is almost no better summer dish than grilled fish. Grilling fish perfectly every time is easy if you follow a few simple guidelines.

• For best results when grilling fish, be sure to choose a species with firm flesh such as salmon, swordfish, halibut or tuna.
• These varieties tend to keep their texture when grilled, and won't fall apart as easily as some softer-fleshed species.
• If you do choose to grill a soft fish, be sure to cook it whole, either in a wire basket or wrapped in aluminium foil.

• It's a good idea to brush or spray some oil onto the grill and the fish before heating so the fish will be less likely to stick.
• If you have marinated your fish, be sure to rinse it off before placing it on the grill. Otherwise it may stick and burn.
• If your fish has thick sections, don't hesitate to cut scores into the flesh to let the heat penetrate better.
• If you like, you can insert cloves of garlic, lemon slices or pieces of ginger in the cuts to impart some extra flavour as it cooks.

A good rule of thumb to remember when grilling fish is to turn it only one time.

• The goal is to sear it on the outside to lock in the natural juices and then cook until it is crisp with a nice brown colour.
• When done this way, the flesh of the fish will be smooth, white and tender.
• Start cooking the fish by brushing the flesh side with oil and cook it for a short time.
• For most pieces of fish, you can count on cooking it 10 minutes for each 2.5 centimetres of depth.

It's easy to spice up your fish dish by adding extra seasonings when it's on the grill.

• After you have flipped it for the last time, brush the fish with melted butter and squirt on lemon juice, or sprinkle ginger, dill or other herbs to your taste.

Grilling fish doesn't have to be a dreaded or avoided task. Simply follow these guidelines and you'll have a delicious fish dinner whenever your craving hits.

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