If anyone has one of these grillers, try this.

Friday, we caught Tarakihi, not very big ones.

They were filleted, but not skinned & boned & put in the fridge.

I had this idea that heating the grill, placing the fish skin side down with a bit of seasoning on top & cooking for a few mins without putting the lid down might work. Some spray oil to keep from sticking was needed,.

I cooked the "halves" for about 5 mins, dropped the lid for a further min & presto, some of the best I have tried!

The fish still had all the bones, but by careful fork work, I was able to eat it without getting a single bone in my gob.

What would have been a tiny fillet was much enlarged, & it looked pretty tidy on the plate.

Filleting wastes so much fish & we don't have a cat, so I can see this becoming a favourite dish.

Yum, yum fish (Asian) .