Originally Posted by
OldPhiKap
Was going to make some of the same points:
1. Get the freshest and best-looking fish in the market. Start there.
2. It can often be as simple as olive oil, light sea salt and fresh ground pepper.
3. I grow herbs, so often just add something chopped. What herb usually depends on what side I am preparing.
4. Grill: I tend to use a flipable cage on top of the grill, or foil, because the fish tends to fall apart or stick to the grate. If doing it directly on the grate, make sure it is really hot and oiled. Salmon on a cedar plank is also good, and avoids the sticking problem.
There is wisdom in the outdoor cooking of fish. I just read Anthony Bourdain's Kitchen Confidential for the first time. He described a summer living as teenager with extended family in Bordeaux near the coast. All the houses had two kitchens -- the outdoor one for cooking fish.
Grilling fish for us is larger fish like salmon or steaks. Our new grill, however, has invertible grilling surfaces, with one quite thin, which is supposed to keep fish from falling apart.
Sage Grouse
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