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Red Snapper Fillets on the Grill


Woland

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What did I do wrong? Heated the grill with foil over the grate. Cleaned the grate thoroughly and oiled it with canola oil. Skin side of fillet was dry. I used tongs instead of a spatula to not tear the skin. Still, all the skin was left on the grate. Fish tasted fine, but presentation was shit.

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Probably just temp too high, as has been mentioned. Fish is super delicate protein, use less heat than you think you need.

Also you can use a bed of sliced onion or citrus as a cooking surface to make the fish see indirect heat and provide a non-stick surface.

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6 minutes ago, Spur08 said:

Best fish to grill?  Salmon just sounds boring but, being in DFW, I wouldn't say I have a huge array.

Maybe not the best, but salmon with the skin on has to be the easiest. It leaves you plenty of energy to put into a good sauce.

 

Edited by Woland
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