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.