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  • Get a fish with skin so it doesn't fall between the grill.
  • o not put sweet or wet ingredients on fish before grilling unless grilling dense fish like swordfish and tuna.
  • Glaze only after a brief sear on both sides
  • Brush the grill with oil right before adding the fish.
  • Grill on the skin side first.
  • Turn the fish with a fork. Spatula will tear the skin .
  • Err on the side of undercooking.
  • Remove the fish with a fork and a spatula.
Source: 10 Tips at FoodAdventures.org
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last updated 4 Feb 2006