Summer makes me want to grill everything: meat, vegetables, bread, even fruit.
According to Steven Raichlen, author of Barbecue USA (Workman, 2003), grilling is one of the best ways of cooking fish, but doing it without having an utter calamity can be a challenge if you don't know the three rules of grilling:
1. Keep it hot. Start with a hot fire and don't jump the gun by grilling before the coals are at their hottest.
2. Keep it clean. When the grill is hot, just before putting the fish on, scrub the grate with a stiff wire brush.
3. Keep it lubricated. Grease the grate with a folded paper towel dipped in olive oil and drawn across the bars of the grate before the fish goes on.
I snagged this tip from cook's illustrated a few years back:
Put a bed of lemon slices on a grill first and then grill the fish on top. The fish doesn't stick and is cooked with a fresh zesty flavor. Unfortunately, you lose those pretty grill lines. I don't recommend doing this every time, but it works well for many kinds of white fish that can be difficult to grill.
Those grilling baskets can also work well.
Thanks! Basics like this are both helpful reminders and great sources of good ideas.
Especially thanks for mentioning sustainable fish options! Wild Alaskan salmon rocks!
Anyone have any experience grilling fish on planks?
Rocknrope,
I've grilled fish on planks. believe it or not, it's easier than grilling it on the barbecue's grids. Just make sure soak the planks for eight hours or so. That'll keep them from burning. I won't bore you with other details, which could can find online, but will say it fun. You can serve it to guests that way too.
I did this but used sliced onion instead of lemon... and I ate the onion, too! It was delicious.