By Published Sept. 1, 2023.
This is Technique #61 from our 100 Techniques Every Home Cook Can Master.
Each technique is broken into three sections: why it works, key steps, and recipes that use it. Learn these recipe building blocks and you'll be set up for a lifetime of cooking success.
You’re not alone if you shun the grill when it comes to cooking items that stick to the grates, especially fish and shellfish.
Wouldn’t it be nice if you could turn your grill grates into a nonstick cooking surface to make the most of summer seafood grilling?
Well, you can.
The reason fish and shellfish (and other proteins) stick to the grill grate is that the bond between protein and grill is actually a molecule-to-molecule fusion (unlike the superficial bond caused by a sticky barbecue sauce or glaze). Since this bonding reaction happens almost instantaneously, trying to separate delicate fish without destroying it is an exercise in futility.
To prevent sticking, you have two options: altering the proteins on the surface of the seafood so that they don’t bond with the metal grate or creating a barrier between the seafood and the grill.
Altering the proteins involves precooking the fish—which defeats the purpose of using the grill to cook it—so the answer lies in creating a barrier.
When oil is applied to a hot cooking grate, it vaporizes almost instantly, leaving a black, weblike residue. As the oil heats up, its fatty-acid chains form polymers (that is, they stick together), creating that crisscross pattern over the surface of the metal. A single layer of these polymers won’t prevent sticking, but applying and heating oil repeatedly builds up a thicker layer. After enough applications of oil, proteins will no longer come into direct contact with the metal and therefore won't be able to bond with it.
The hotter the grill, the less likely it is that food will stick, so preheat it well. Then, scrape the grate clean; residual debris will detach from a hot grill more easily than from a cool one. Next, oil the grate using a clean rag (much sturdier than paper towels). Hold the wadded rag with tongs, dip it in oil, and wipe the grate. Let the oil burn off, then repeat. Cover the grill and heat it again. Open the lid and wipe the grate twice more with an oiled rag. By reheating the grill and repeating the greasing procedure, you turn the grate into a practically nonstick cooking surface. When it’s black and glossy, it’s good to go.
Sticky grates are the bane of any grillmaster’s existence. You can avoid this—especially for repeat offenders like fish or delicate vegetables—by taking a few precautionary steps before and during grilling. It won’t take too much time, and will certainly save you plenty of time and hassle. Read our step-by-step guide below.
Build fire as directed and preheat grill thoroughly; the hotter it is, the less likely food is to stick. Scrape grate clean.
Holding wadded clean rag with tongs, dip it in oil and wipe grate. When oil burns off, repeat. Cover grill and heat it again. Open lid and wipe grate twice more with oiled rag. When grill looks black and glossy, it’s ready.
Using silicone brush, spread thin coat of oil on both sides of fillets.
Place fillets perpendicular to grate, flesh side down. More bars under each piece makes it easier to move fillets. Cook without moving until food releases easily from grill.
To flip fillets, use fish spatulas to gently roll fillets onto skin side. To remove from grill, slide spatula under fillets, using tongs to stabilize fillets.
If you're sure ready to banish stuck-on seafood from your grill grates for good, you can test your new skills with the recipes below. These delicious dishes employ the technique you've just learned, and are sure to yield perfectly grilled fish every single time.
Ready to learn another technique? Choose from our list of 100 Techniques Every Home Cook Can Master.
