First, fish sticks to the grill and falls apart when removed. Second, it is easy to ruin by overcooking.

Remedy to problem one. Very lightly apply a very good olive oil on the skin before placing it skin down on the grill. Do not turn it while cooking. At the outset, brush on the same good olive oil a little but more liberally on the top of the fish and add salt and pepper. As the fish cooks, lift and move the fish slightly form time to time with your flipper so that it never adheres to the grill.

Remedy to problem two. This is more difficult.

For freshwater fish like lake fish which needs to be cooked through (it contains toxins when under cooked), grill it at around 375 degrees until you see white bubbles forming on the top of the thickest part. Get it off immediately then because fish keeps cooking when removed.

For saltwater salmon, tuna and cod for example, when you see the white bubbles forming you will have overcooked it. Therefore practice on freshwater fish first so you will have a sense of timing in relation to the thickness of the fish. (This summer we are having great results with frozen Lake Huron pickerel). Saltwater fish is ready for removal when the flesh inside the fish becomes translucent. But remember, concentrate on removing it when slightly underdone because it continues to cook after it is removed from the grill.



– Le Patron

Follow Le Patron for ruminations on local seasonal food markets as well as speculation on broader global food issues @lepatronecc3