Owner
Posted 04 September 2013 - 10:01 AM
I love fish. I love it raw, fried or blackened with Cajun seasonings (I'm from Louisiana), sauteed and in stews, but my favorite is when it's grilled over an open flame.
The problem is, I end up with 1/3 of it stuck to the grill, 1/3 falling between the grates, and the rest in messy pile of fish bits on my plate. Not so appealing.
Today, Folsom's own Scott 'The Sporting Chef' Leysath gives you the 411 on how to do it right.
You're welcome.
http://www.campchef....o-barbecue-fish
Steve Heard
Folsom Real Estate Specialist
EXP Realty
BRE#01368503
Owner - MyFolsom.com
916 718 9577
Hopeless Addict
Posted 04 September 2013 - 01:58 PM
I don't have that kind of grill, but never have trouble with the fish sticking. The grill has to be super hot, the fish needs a drizzle of oil, and you have to wait long enough until there is a good sear on the fish -- all things he mentioned. But you don't have to have that kind of grill to do it.
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