It’s just a shame: you put a lovely trout, flounder, snapper, bronzino or sea bass filet on the grill and cook it perfectly… until you try to lift it off the grates and onto your platter. The skin sticks to the grill, the fillet breaks, and the fires below engulf half your dinner.
There is a simple fix hat not only solves the sticking problem, it also makes the fish taste even better. Look at the picture above: see those slices of orange? They could also be lime or lemon, and the idea is to set those on the grill first, and place the fish on top of them. The citrus isn’t nearly as fragile as the fish, and won’t stick the same way. The thin slices raise the fish up just enough– but not so much that you lose the great grill flavor.
Below is a recipe for cooking trout this way (which I love). You can easily adapt it to other fish; simply adjust your cooking times based on the thickness of the filet.
To learn more about cooking fish on the grill, check out the online video class called Fire up The Fish, starring none other than my husband, David Bonom. You can get the video for 25% off by ordering it through this link.
| Servings 4 |
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- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 2 large oranges
- 4 (6-ounce) trout filets
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- Heat the grill for direct heat, medium high (400F) cooking.
- Combine the parsley, oregano, thyme, salt, pepper, olive oil and Dijon in a small bowl.
- Cut 1 ½ oranges across into 8 slices and set aside. Squeeze 2 tablespoons of juice from the remaining orange half and add to the herb mixture. Brush about half of it over both sides of the fish fillets.
- Place two orange slices on the grill about 2-3 inches apart; place a trout fillet on top with the skin side facing up. Repeat with the remaining oranges and filets. Grill 4 minutes; turn and brush the flesh side with the remaining orange-herb mixture and grill until the fish is cooked through, about another 4 minutes. Slide two spatulas under the oranges to lift each piece of fish off the grill on top of the oranges.
Nutritional analysis per serving: 345 calories, 36 g protein, 9 g carbohydrates, 2 g fiber, 18 g fat, 3 g saturated fat, 394 mg sodium
Mind blown! Also: dinner tonight!
Genius indeed! I’m stealing this idea, Marge–although I promise to always credit you. 🙂 Thank you!
Oh Hell to the Yes
Thank you, Marge. This is brilliant! We tried it and not only does it keep the fish from sticking, but it makes a beautiful presentation. I can’t wait to go fishing again next summer and grill up a feast stick free! Maybe you can come over and enjoy with us.
I’d love that!