Grilling is a delicious and easy way to quickly cook fish without adding more than a tiny bit of extra fat!
Salt the fish (and pepper it, if you wish). If you want, you can make small diagonal slits in the skin to allow it to get more crispy while cooking and also to let in any other flavors you may want to add while preparing or cooking.
Heat a stove top grill or BBQ on high heat until water splashed onto it sizzles. Then, very lightly grease your cast iron grill with a paper towel that has a little olive oil on it. When hot, lay the fish, skin-side down and allow to cook about 2/3 of the way through if you are cooking a fillet. When it is 2/3 cooked, gently turn the fish over and quickly grill the other side (the remaining 1/3 of the fish). If you are cooking a whole fish, leave it to cook all the way through on one side and then turn it over and grill the other side. (Each “side” of the fish being up to the bone in the middle.)
The bigger the piece of fish, the “lower” the heat but you still need to grill the fish quickly at a high heat so only turn it down a bit.
If you have a skinless filet and you only have a grill on which to cook it, I recommend that you grill it on top of a lightly oiled piece of parchment paper.
2. Brush fish with Extra Virgin Olive Oil
3. Cook over HIGH heat, with the lid down.
4. Be Patient! Cook 70% on flesh side and 30% on skin side.