The ideal cooking point for a grilled fish is when the internal flesh is between 50 and 60°C (122 and 140°F). If you do not have a cooking thermometer, you may notice that the flakes separate ...

1. With a mortar and pestle, or using the bottom of a heavy skillet on a cutting board, coarsely crack the peppercorns and ...

There are two schools of thought regarding how to grill fish consistently well: Either pick the right gadget or pick the right fish. Related: 5 tips for the perfect grilled fish sandwich You can ...

Spring is here and heavy comfort food is so last season. All I’m craving is fish and veggies. Soon the outdoor farmer’s markets will have hearty leafy greens, ramps, asparagus, peas, fi… ...

Flip fish, and grill until flesh is white throughout, 5 minutes. Transfer fish to a platter, and let stand for 5 to 10 minutes. Drizzle with remaining 1/2 tablespoon oil, garnish with black pepper ...

4 1- to 1 1/4-inch-thick halibut steaks, skin on (or any fish steaks; see note below) 1 cup extra-virgin olive oil plus extra for drizzling over the cooked fish Put the fish in a bowl or shallow ...

Grilled fish is a great meal any time, but it takes some effort to keep it from overcooking or sticking. A coating of a little mayonnaise on the fish makes it easy to get it just right. If the ...

Place the fish in the centre of the grate away from the heat and cover and grill until cooked through, 30 to 60 minutes or even more depending on the size of the fish and the intensity of the heat.