How To: Grill The Perfect Fish

Take the fish out of the fridge and allow to warm slightly at room temperature for about 10-20 minutes. 

Prepare your barbecue by lighting the charcoal or turning the heat to high (if a gas barbecue). Preheat your barbecue grill or plate until hot. 

Pat the fish dry VERY well with paper towel. Make 3-4 cuts into the flesh on both sides. Sprinkle both sides generously with salt. Drizzle with oil and rub the oil all over. 

Place the fish onto the hot barbecue grill plate. Cover with the barbecue lid and allow to cook without moving for at least 10 minutes or until the skin is slightly charred and you can easily remove the fish from the grill without it sticking. If the skin is still sticking after 10 minutes, keep the fish on the grill until it doesn’t stick. The skin will release easily when the skin is nicely charred and cooked. Flip the fish over and cover with the lid again. Cook for another 10 minutes or until the fish is cooked through and the skin easily releases again. 

While the fish is cooking, mix together the ingredients for the tomato salad. 

To serve, spoon half of the tomato salad over the fish. Serve with the remaining tomato salad, herbs, lime wedges and lettuce leaves to wrap up bites of the fish.