Loveland, OH (513)-683-5993

Seafood Station, Inc.

To get you started, in general, keep in mind that fish grills at approximately 10 minutes to the inch.  Oil the fish well with vegetable or regular olive oil, sprinkle with sea salt and pepper, and place directly on a hot grill - medium high to high is best, depending on your grill.  Lid down will cook faster.  Fish grills best skin on - it stays moist and retains more flavor.  Grill flesh side down (skin side up) for the first half of the cooking time, then flip to skin side down for the remaining cooking time.  

Great fish for the grill include, salmon, tuna, sea bass, halibut, escolar, tilapia, shark, red snapper, catfish, mahi-mahi, marlin, walleye, and swordfish.  Another great grilling fish, but requires good "flipping" skill, is grouper.  Orange roughy and sole will flake apart but can be grilled on foil.  Trout will grill well, skin on, and on foil.

In the oven, brush fish with oil (vegetable or regular olive oil is fine), and bake at 425 degrees (preheated), uncovered.  A half inch piece of fish will cook in approximately 8 to 10 minutes (no need to turn), and thicker fillets, such as sea bass or thick cut salmon, will bake in 12 to 18 minutes.  To test doneness, see if fish flakes easily with a fork.  The addition of fresh ground black pepper and a squeeze of lemon juice is usually all you need.