Fish doen't have to stick to the grill

Grilling makes food taste great, no big mess to clean up, and LOW in fat.

Fish is one of my favorites to grill  because it’s high in protein and low in fat, but most people have a real problem with it sticking to the grill, and end up with half of the fish falling in the abyss of fiery hot coals, where it’s totally incinerated. It’s not surprising most people walk away from the idea of grilling fish.

First use a firm fish, halibut, and my personal favorite salmon.The fish can cut to be steaks, fillets, skin on or skin off it doesn’t matter.

rub the fish on both sides with a little olive oil (you don’t need drench it)

Use a “dry rub” make your own with salt. pepper, your favorite herbs and spices or get a store bought rub (actually some really good ones out there.. check out Urban Accents.. good stuff)

Arrange your hot coals on one side of the grill, don’t place the fish directly over the coals it cooks too fast

NOW THE SECRECT… cut a raw potato in half, rub the cold grate of the grill with the raw potato, getting the starch juice of the potato all over the metal… this will create something for the fish to stick to during the cooking process.. instead of the metal of the grill it sticks to a micro thin layer of potato starch

Place the potato coated grate on the grill, and allow to heat up for a minute or two. Move the grate (if you can so the really hot part is now over the cooler part of the grill (so you can have nice grill marks)

Place the rubbed fish skin side up on the grill, even skinned fillets have a “skin side” (presentation side always gets cooked first) cover the grill and allow fish to cook 3 to 5 minutes, turn and cook for another 3 to 5 minutes.

A nice thing to have for fish is a long spatula with a sharp edge at the business end.. these are relatively cheap and make turning the fish easier.

There you have it… grilled fish in one piece

To recap, the things to remember.. coat the grill grate with raw potato, cook over indirect heat and use a long spatula and you’ll be all set for a low cal, great tasting fish.

One of these days I’m moving to a warm beach, and grill year-round