""The longer this halibut sits on that hot grill, the easier it will come away from the grate itself.""
"Coating the fish with oil on both sides before cooking helps prevent overcooking while wrangling fish steaks or filets off a sizzling-hot grill."
"Fish need a high heat for direct grilling, allowing immediate contact for a lovely sear - without drying out the interior."
"Using oils with a high smoke point, such as olive, avocado, or safflower oil, is essential when grilling fish."
Bobby Flay shares essential techniques for grilling fish, starting with a clean grill to avoid contamination. Coating fish with oil on both sides prevents sticking and helps maintain texture. High heat is crucial for direct grilling, allowing for a good sear without drying out the fish. Flay recommends using oils with high smoke points, such as olive or avocado oil. He stresses the importance of letting the fish sit on the grill without interference to ensure it releases easily when flipped.
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