As part of my crusade for us all to eat less meat and more fish, I’ve created a piscatorial version of the Mexican classic, carne asada, which is a mixed grill of meat and chorizo cooked street-side on wood barbecues. When grilling fish it’s all about choosing the right cut for the job. Fish on the bone, such as a whole fish or cutlet, is best as it keeps moist and doesn’t fall apart. If using fillets ensure they are the same thickness, wrap them in foil and bake on the highest setting with the barbecue lid closed. I prefer to use the dory species on the grill. Give John a break and try another variety, such as king, smooth, mirror or silver – they are all delicious!