Before grilling, dry the fish with a paper towel in order to create a nice sear. Preheat the grill to high heat and cover it loosely with aluminum foil. The high temperatures will cause any debris to break and disintegrate. That will also prevent sticking.
Use a wire brush to clean it and an oiled paper towel to grease the barbeque.
Remove the fish from the refrigerator and season it with coarse salt and broken black peppercorns.
Position the meat skin-side down diagonally to make flipping easier and to create excellent grill marks.
Cover the barbeque and reduce the heat to medium.
Wait until the skin has crisped up before moving it. If it doesn’t come out smoothly, let it cook for a little longer. The usual rule is to give 8-10 minutes of grill time per every inch of fish, or until it reaches an internal temperature of 145°F (62°C)
To lift it easily, use 2 fine-edged spatulas. If you don’t have any, simply try using a fork.

Comments to article «How to Grill Different Types of Meat»