Learn how to grill a fish from Floyd Cardoz, the executive chef at North End Grill in New York City.
With warm weather finally here and Memorial Day fast approaching, it’s time to dust off the grill and fire it up. Instead of traditional barbecue favorites like chicken and steak, try grilling fresh and healthy fish for a quick dinner that everyone will enjoy. With a few of these quick tips, you’ll be grilling fish like a pro in no time.
Instead of grilling fish fillets like salmon, try grilling a whole fish. The skin of the whole fish protects the delicate flesh and keeps it juicy and moist. First score the fish to help distribute heat so the fish cooks evenly. Using a sharp knife, slice slits at an angle on the sides of the fish about 1 ½-inches apart. Season the inside of the fish with salt and pepper, place lemon slices and fresh herbs like thyme or rosemary in the inside of the cavity. Finally, coat the fish with about one tablespoon of olive oil.
To grill the fish, first make sure that your grill is clean. Use a brush or clean towel to spread olive oil directly onto the grill. Place the fish onto the grill and resist the urge to move it around. You want to be careful not to tear the skin or loosen the flesh. Cook for about 4-5 minutes and when the skin no longer sticks to the grill, it’s ready to be flipped. Cook on the other side an additional 4-5 minutes.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.