- Always use oil. Fish is lean enough that it needs an extra layer of oil to keep it from sticking to the grate.
- Test fish doneness with a knife. It’s less destructive than using a fork.
- When marinating fish, keep the soaking time under an hour. Any longer will create a mushy texture and an overpowering flavor.
Determining Doneness
- Fish is perfectly grilled when it is just opaque throughout. With practice, you can determine a perfectly cooked piece of fish by pressing down on it with your finger, testing for firmness.
Recipes
Grilled Red Snapper Veracruz
Herbed Pecan Crusted Scallops
Chipotle Grilled Shrimp
Grilled Fish with Avocado Salsa