When it comes to cooking fish, the options are endless. You can make fish in the oven, in a skillet, fried, or grilled. No matter how you make it, fish cooks quickly and you can even serve it raw in ceviche. All you need is fresh fish, and then marinate it to your liking.
When making it on the grill, you should choose a firm-fleshed fish such as mahi-mahi, tuna, salmon or turbot, so it doesn't fall apart as it cooks. If the skin is left on, it will be easier to cook, but if it's not, don't worry, you can still enjoy a wonderfully grilled fish.
I usually pair my fish with a salad, or with some crunchy fried plantains.
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