Tuesday, July 13, 2010
The Grill Option: Fish
I've mentioned previously how owning a grill has already drastically improved our summer dining experience; it's great to have an option for dinner that doesn't require turning on the oven in our already stifling kitchen. However, one thing I haven't discussed here is the learning curve. Not everything we grill turns out perfect, in fact, we scorched a spatchcocked chicken pretty bad a couple of weeks ago (we ate it anyway, picking off the burnt skin bits, and it was still juicy and good).
Then there was this halibut. I knew we would need a grill basket if we wanted to grill seafood or other delicate things. What I forgot was that the grill basket would get hot and the fish would stick to it. I marinated the fish in lemon thyme and olive oil, but I didn't oil the basket. When we tried to turn the fish out onto a platter it came off in big chunks, bits of skin clinging to the hot metal and generally looking quite sloppy.
It still tasted good, and the grilled scallions were a nice smoky counterpoint to the fish. We ate it with some grilled zucchini and grilled lemon wedges (thanks for the tip, Mr. Bittman) and a piece of toasty bread piled high with Foxboro Cheese Company's fromage blanc.
So tell me, oh ye grillmasters, other than oiling the basket better, what can I do to improve my grilled fish? Should I use a firmer fleshed fish? Or a whole fish? Or do I just need to practice more? I await your guidance.