Also try: catfish, pickerel, perch, trout, cod, halibut, flounder, turbot or sole
Grilling a whole fish is easy – just remember to grease the grill (not the fish) so the skin doesn't stick to it. Any leftover flavoured butter keeps well for up to a week.
This sophisticated French cooking method of baking fish in a sealed parchment paper packet makes a great impression and leaves little mess to clean up, so it's perfect for a busy weeknight. If you don't have parchment paper, you can use foil instead. Serve with steamed brown rice.
In this recipe, we drain the bacon fat out of the pan and fry the fish in vegetable oil. For a more pronounced bacon flavour, you can use the bacon fat and omit the oil. Add lettuce and sliced tomato for a yummy twist on a BLT.
When in season, use summer squash varieties such as zephyr, gold bar or Italian zucchini in this simple vegetable medley.
