Grilling Tips

Charcoal-grilled, pan-dressed fish.

• It helps to place fish on a double layer of heavy-duty foil and to use a wide spatula if you must turn it, or to place it in a grill basket.
• Also, cut slits in the foil before placing fish on foil. This will allow the juices to drain so the fish doesn't poach in the juices.
• Be sure to lightly grease or brush the foil or grill basket with cooking oil or lightly coat it with nonstick cooking spray before adding the fish. Firmer-textured fish steaks can be grilled directly on top of a greased grill rack.

Hot Tip: Testing fish for doneness can be a tricky job for even expert grillers. A few tips will help: If grilling fish with the skin on, let the skin brown and begin to pull it away from the grill before trying to turn the fish. Grill fish just until it is opaque through the thickest part. Don't cook until it's dry, though! It will turn tough. The best test of all is to take a quick peek at the thickest part of the fish using a fork. When done, the fish will flake easily.