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