Originally Posted by
corky
I am thawing a branzino filet. I never, ever buy fish with skin on it but I don't see this one any other way. It is not super thick and I would like to cook it on the grill. I understand that it should be cooked skin side down & hoping that it will be easy to remove the skin after cooking this way (and leave a big mess of fish skin on my grill-
) When I go to flip it should I try to flip it with the skin or get the spatula between the skin and flesh? Or maybe I should just do it on non-stick foil on the grill. I prefer not to have to turn the stove on or stink up my kitchen.
Any flavor/marinades/sauce suggestions are welcome.
From my first attempt at grilling a whole fish and doing a fair bit of research to make sure it didn't stick, I'd say the 3 most important things are:
1. Very clean grill grates.
2. Very, very hot grill grates
3. Well oiled grill grates and well oiled fish.
To accomplish 2 I set up the fire then let put the lid on for 10 minutes. That got the grill really hot but also meant I wasn't dealing with a really hot fire. I also cooked direct with the lid on – which I hardly ever do for meat. I also let the fish sit out of the fridge for 20 minutes or so before I put it on.
Once you put the fish on don't touch it. Leave it for 5-6 minutes and when you're ready to turn it will come away.