both fillets and whole — from sticking to the grill is making sure it’s coated with a layer of fat. The first step is choosing the right type of fish , since some types of fish just take to grilling better than others. Unlike thick, sturdy cuts of meat, fish can prove tricky when it comes to grilling because of its delicate texture.
- Brush a coating over both sides, then season the fish before placing it on the grill.
- To keep that from happening, there’s one basic, perhaps surprising kitchen condiment I regularly rely on.