I’ve been grilling fish for years and got use to leaving the scales on while grilling it helps for non stick and you don’t want to eat the skin anyway and remove the gills there can be parasites on these parts of the fish
I love the authenticity of this channel. We all make mistakes. We've all burnt something or another. I like to see where he went wrong so that I can avoid it. Thanks!👍
Sebastian, I have always had better luck grilling fish (skin stays on the fish) on a well seasoned cast iron grate (Crisbee) that is well oiled. Ron is correct about the basket; it is best if your cast iron isn't well seasoned. You can also heat an alder plank, flip it and put the fish on the hot side and grill away. For delicate fish, indirect with parchment paper is my favorite.
Timothy White personally I really like cedar planks. But I wanted to see whether we can do it direct on the grill grates :) how do you like the video with Ron, we have a few more coming, trying to make it more interesting.
yes agreed, way too hot, have learned a lot about grilling fish since last year. But yes, main failure here way too hot. Probably will do a new video soon.
Drying off the fish is key. I take it one step further and scrape the skin with a knife to skim the moisture off and then dry it with a paper towel. Also. It looked like he didn’t spread the oil all over the fish-just drizzled it and left it like that. Finally, you have to oil and heat the grill grates several times to season the grates. Those the the keys to getting the skin/fish to release beautifully.
Sure it doesn’t look great, but if it tastes good that’s all that matters. You just serve this dish with flaked red snapper instead of as a full fish platter.
What's terrible? I posted a new video of this learning from mistakes made in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dWpzXpeGe70.html
