Directions
When you buy fresh fish need to pay attention on few things like pleasant smell, firm flesh and clean eyes. On this way you will be sure that you make best choice.
Making grilled fish on electrical grill or open grill, will give extra crunchiness of the skin. If you didn’t grill before, I will pay attention of removing excess water for the best result. The water naturally contained in the fish should be reduced for more crunchy skin. Salt is very important because it help removing water from tissues, also absorbed towels will help. First remove the water with towel well from the outside and inside too. Then add salt on the skin on both sides and live fish on room temperature for 15 minutes. After this time repeat the process with towels again from the outside and inside too. Add salt and peeper and oil, and give nice massage from inside and outside. Then fill the stomach with fresh slices lemon for nice texture of the meat and fresh herbs of rosemary and mint. Heating need to be medium and best time of grilling is from 6 till 10 minutes from each side with only one turning. When skin is crispy and meat from inside is cooked than is best time to turn fish. Usually tail and fins burns and that is normal when you grill. Cutting fish and making incisions before grilling is not neccesary because fish barely exceeds 2 cm in the thickest part.
