Jennifer Davick / Styling: Lisa Powell Bailey / Food Styling: Kristi Michele Crowe
If you’ve never tried grilling fish, you’re in for a treat. Just follow these tips from our Test Kitchen:
- Start with a clean, lightly greased grate, and be sure to preheat the grill.
- Lightly brush both sides of the fillets with oil or coat with vegetable cooking spray.
- Delicate fish or fillets that flake easily (such as cod or halibut) need to be grilled in a hinged wire fish basket.
- Firm-textured fish, such as tuna, salmon, and swordfish, can be grilled directly on the grate.