Grilling fish may be the quickest and easiest
method for cooking fish. It is best for thick,
meaty fillets or steaks such as swordfish,
tuna, salmon, mackerel and bluefish. These
are ideal choices because their natural oils
help keep their flesh moist; thin fillets tend to
dry up too quickly over the grill’s intense heat.
- Make sure the grill is very clean and very hot.
Placing a fish on a cool or even medium-hot grill
will cause the skin to stick.
- If the fish has been marinated, wipe the excess
marinade off thoroughly, making sure the fish is
perfectly dry before grilling it.
- Lightly coat both fish and grill with oil before
cooking. Cooking fish in a grilling basket can also
make grilling fish easier.
- Whole fish grilled with its scales on will not stick.
The skin and scales can be easily removed after
the fish has been cooked.
