Step-by-Step: How to Grill A Whole Fish


Why slap a whole fish on the grill? Because it tastes better: The skin protects the delicate flesh, the bones keep it juicy, and you can stuff the cavity with flavorful citrus and herbs. Still, grilling a whole fish can be tricky, which is why some cooks rely on baskets or complicated maneuvers involving aluminum foil. That’s what makes Hartwood chef Eric Werner‘s technique so exciting: Just follow these simple steps, and you get perfect fish, every time.

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