When people ask Food Schmooze® contributor Chris Prosperi how to grill fish, what they’re really asking him is how to grill fish so it doesn’t stick to the grill grates—and how to prevent the fish from falling through the grates and on to the fire.
Chris solves both these problems by making his grill a “non-stick” grill. His simple method works for meatier, more substantial seafood like salmon, tuna, swordfish, bass, and haddock, but it also for delicate fish like cod and flounder.
If you’ve got foil and some cooking spray, you can make your grill a non-stick grill, too.
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