But I wanted it rare!

Here's a hot tip on how to tell the rareness (or otherwise ) of your fish - or steak for that matter. For this you'll need one of those bits of kitchen equipment that you never think you'll need until you do - the humble kitchen skewer - available from your local butcher - just ask. Apart from the obvious skewering of meat - what else would you use to pierce two holes in a coconut to get at that milk?

To determine the doneness of fish insert your humble metal skewer for 5 seconds through the side,

touch to your lip and if it is cold - yer steak is rare
if slightly warm - medium rare
quite warm - medium
hot - somewhere past medium
and if it burns your lip the chances are you'll have to start again but some blackness to the flesh may also give the game away......!