We took the fear out of grilling fish and tackled blackened grilled snapper and glazed salmon.
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...
Salmon is perfect for glazing and for grilling, but try to do both things at once and the fish desperately wants to stick to the grate.
Transferring blackened fish from a cast-iron skillet to a grill may keep your kitchen from filling with smoke, but it creates a host of other problems, including fish stuck to the grate.
Which grill gloves can take the heat?
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