Grilling seafood is a perfect addition to summer activities. With insights from senior service editor Kelsey Jane Youngman, this guide simplifies the process of grilling various fish types, emphasizing the significance of direct heat cooking for crisp skin and smoky flavors. The article highlights the importance of grill preparation, including cleanliness and oiling, to avoid fish sticking. Additionally, it suggests marinating delicate fish after grilling for enhanced flavor without texture compromise. Ultimately, the guide aims to elevate summer dining experiences centered around grilled seafood with various preparations and side dishes.
Grilling fish can seem daunting, but it can be easy and rewarding with the right techniques, making summer gatherings even more enjoyable.
Direct heat cooking is recommended for achieving deliciously crispy skin on grilled fish, enhancing both flavor and texture.
Preparation is essential. A well-prepped grill prevents fish from sticking, ensuring perfect grill marks and smoky taste.
For optimal flavor, marinate delicate fish after cooking rather than before, to enhance taste without risking texture.
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