Grilling is a healthier alternative to frying fish, and turning up the grill on a high heat guarantees a perfectly cooked dish; crispy skin and flaky fish.
A whole fish always looks impressive as a dinner party centrepiece, such as Dominic Chapman's recipe for grilled and stuffed sea bass, which can be grilled or barbecued during the Summer. For a gourmet take on sardines on toast, Robert Thompson uses toasted ciabatta and adds a garlicky tapenade and confit tomatoes for some Mediterranean flavour.
Seafood also works brilliantly on the grill, as Adam Byatt shows us in his grilled razor clams recipe. They can be a little tricky to find, but the flavours make the hunt worthwhile.
