The Laws of Grilled Fish

By Fred Thompson | February 15, 2010
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Fish on the grill

In general, grilling fish requires more attention and care than grilling other forms of protein. Here are the four most important things to keep in mind when you’re grilling fish and shellfish:

  1. Your grill grate must be impeccably, pristinely, absolutely clean, and it should be fully preheated.
  2. Coating the fish with fat, whether a drizzling of oil or a layer of mayonnaise, helps with heat transfer and with turning the fish. (Spraying it with vegetable oil cooking spray also works great— just do this before you put it on the grill!)
  3. Patience is a virtue. Give the fish time to release from the grill grate before trying to turn it.
  4. If you’re grilling large fish fillets or whole fish, use two spatulas to turn the fish.
Article from Edible Phoenix at http://ediblephoenix.ediblecommunities.com/what-cook/laws-grilled-fish
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