Fish On the Grill Without Sticking
Leave the skin on, and make it the first side you grill
with Steve Johnson
|
 |
 |
See the video using... |
|
|
|
|
|
|
|
Need help downloading? |
|
|
Steve Johnson, chef-owner of The Blue Room in Cambridge, Massachusetts, advises that a clean grill is the first step to grilling fish without having it stick. Brush on a little oil and start grilling with the skin side down. The skin adds an extra layer of protection, and it can be peeled off later if you're not interested in eating it.
For more grilling tips and some recipes from Steve, check out Fine Cooking's issues June/July 1999 (#33) and June/July 2001 (#45).
Video: Gary Junken
|
