Fish fillets might look innocent, but once their delicate flesh hits the grill, there’s no getting them off without a fight—simply put, fish sticks. And because fish is delicate, in comparison to meat, the flesh easily dries out. We decided to take the fear out of grilling fish by tackling these two recipes: blackened grilled snapper and glazed salmon.
Fish on the Grill
From America's Test Kitchen Season 8