It is said in my culture that "what experience sees sitting, young ones cannot see even if they climb a tree". So recently, I have been following experienced chefs to their prospective events and I have learnt a lot.

The one that baffles me a lot was the fish grilling technique and marination my eyes was opened to by a culinary senior of mine.

What I do formally is to marinate my fish and grill. Simple. However, I was exposed to a simpler but very lovely method.

I will be using the Croaker fish as example.

In this method: there will be sauce preparation which is just pepper stew.

SAUCE

Ingredients:
* Habanero pepper

* Ginger

* Garlic

* Onions

* Red bell pepper (tatashe)

* Seasoning

* Salt

*Groundnut oil

Preparation: Put oil on fire, blend coarsely the pepper onions and spices or better still, pound them so it retains it's major flavour. When oil is hot, pour your pounded pepper, add your seasoning and salt and allow to fry until done.

Pack into a bowl and seal.

FISH PROCESSING

* The fish is prepared by de-scaling (removal of all the scales)

* Incision is made along the belly line (The coring process) and the intestines are removed.

* The fish is then washed and cored (This is when the surface of the fish is cut slightly to allow the spices used to penetrate. It aids marination)

After coring, the fish is then soaked in marinade or brushed with marinade which is usually a combination of ground dry red pepper, curry, dried ginger, oil, thyme, powdered onions, barbeque sauce, salt and seasonings.

* This is then covered in bowl and stored in fridge to marinate for about 4-5 hours... Sometimes for days.

GRILLING PROCESS

Now you have your pepper sauce and you have your marinated fish. Read all @

http://www.caterbakes.com/2018/09/my-new-fish-grilling-recipes.html?m=1

Lovely recipe !

The one I had one time was too salty

About saltiness, what you should understand about grilling UNLIKE boiling is, however it taste when you are marinating or adding spice is what the end product will surely taste like... How do I mean: If you tasted the fish before grilling and it's oversalted... It will definitely be after grilling unlike boiling where you can add more water or the cooking process might balance the salt.