Great Grilled Fish -Every Time

different ways to grill fish

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Ingredients

Wrap fish in a banana leaf. This holds in the moisture of the fish and keeps pieces of flaky, fragile fish
to as fresh sardines, snapper or halibut-from falling into the fire. As a bonus, grilled banana leaf transfers a nice flavor to the fillet. Seasonings can
be wrapped up in the leaf.
Example: In Thailand, fish fillets are surrounded by ginger, garlic, chilies and lemongrass before they're
wrapped in banana leaves. Banana leaves usually are available at Asian, Indian and Hispanic markets.
per side. Start with the seam-side down, then finish and serve seamside up. (This also works with fish in
grape leaves or aluminum foil.) Grill fish on a wood plank.
to can be placed on cedar or alder wood planks. The planks keep fish from sticking to the grill and add a woody flavor, particularly when cedar is used. Planks are available in cooking and grilling stores for about $5 apiece.
to planks in water for an hour before grilling, and preheat your grill to medium-to-high heat. Place
the fish on the planks skin-side down, then position the planks on the grill so that they are not directly over the flames. Cover the grill, and cook until
20 to 30 the fillet is golden brown - 20 to 30 minutes.