CHICOPEE, Mass. (Mass Appeal) – Grilling fish can be tricky! When not done properly your fish can fall apart or easily be overcooked! Personal Chef Bill Collins from ChefBill.com shared his Chef Secrets on grilling fish!
Rule: 10 minutes of cooking for every inch of thickness
Grill over a medium-high heat. Not too hot. After all, it’s not steak
Lightly coat the fish with olive oil. Or you can use Pam spray, to keep it from sticking to the grill
If the skin is staying on the fish, start grilling it skin-side up. This way, after it’s been cooking for a while, and it sticks at the end, it’ll just be some skin that sticks, and not the meat of the fish
Flip the fish once, after 5 mins, for even cooking
Use a thin metal spatula to flip the fish. Thicker plastic can often tear the fish