HOW TO GRILL FISH PERFECTLY | Michelin-star chef Michael Cimarusti 

John C. Reilley's flawless transition from acting to cooking shows just how versatile he is.

I liked when he said grilling is not about the pretty grill marks but to impart flavor, and he's absolutely right about that, thank you!

Please get us more videos with this guy, love it!

I think I just learned about 8 new things, that is something every 30 seconds! Thank you Chef Cimarusti!

I live in the PNW and have sport fished Quillback and Salmon for 40 years. That is how you cook fish! Love the tips. I just learned a lot from you Chef Cimarusti, much appreciated. Cake tester that's gold!

I do mayo on the outside of grilled cheese Sandwiches, only more or a scream than a whisper and it’s a game changer. Thanks for the tips.

Wow, what an informative video! You can tell he's spent his career not just learning, but also sharing his knowledge with others

Thanks chef - you are a master teacher!

beautiful demonstration, thank you Chef!

I cook fish all the time here in Western Australia, as did my Father and Grand Father on charcoal. Lessons were passed down to me. This proves you NEVER stop learning.

Nice of the chef to give us real, useful techniques instead of common fluff.

Great video, super informative! Thanks!

love no nonsense explanation. these kind of tips very useful

That’s looks fantastic. Thank you!

Awesome! Thanks for the knowledge. Will be very helpful and useful!

Yes! Great tutorial!

I tried this with Salmon on the grill. It was a fantastic meal. Thank you for all the tips.

Well done chef, ty for tips!

We use a chopstick or skewer to check our fish in chinese cooking too. My parents were from Hong Kong and we would always test if the flesh was done by poking the thickest part fo the fish to see if it passes through. Poaching or steaming fresh fish are my favourite ways to cook fish because of how tender and juicy it ends up

Well done. Thanks!

Great clip!

Providence is AWESOME and this guy is TOTALLY recognizable...

Ah! A fish grilling perfectionist! Nice work.

Perfectly cooked !!

Brilliant little video

thank you chef. Yeh i have been failing cooking fish. I will try what I have learned here.

Thanks for the tip on using mayonnaise . I eat a lot of seafood and anything to improve my dinner experience is helpful. Again thanks

Fantastic!

That was great!

Fantastic.

OMG mouth watering.

some great knowledge there

Awesome!

Cake tester works like a charm! Perfect halibut every time!

I want that grill

Masterpiece

Thank you

Chef I love your beautiful technique skills that Permeates love into your food chef the way you do that and I love this little barbecue doing the fish on here love that I’m from Toronto Ontario Canada love you’re cruising it’s outstanding love it

Same here. PNW guy. The Nice thing about Best Foods Real Mayonnaise is that you can fill A WHOLE salmon gut cavity with that mayon, along with some Walla Walla Sweet onion rings and other bits, , wrap in foil and put it on the open fire or grill. Once it is done, you will never have a better bite of salmon. Also can oven bake Mahi-Mahi with a Mayon layer facing up, till golden. Never better Mahi Mahi. Remember folks, Sockeye salmon cooks in moments. Once the fish oil rises to the top of the fillet, ,it's done. The others a bit longer,,with maybe the exception of Pink Salmon. Love me some rockfish tho'., Gonna give that a try.

Thanks for the video chef, very informative with those important bullet points!

good lesson

Ughh...that looks so darn tender

Good stuff

Looks tasty!

perfect

Yes chef !!

Master ❤

Where can I get that charcoal grill setup? Sweet.

Like a boss!

Thank you:))

Uf.....those sauces at the end ❤❤

I hate cooking, but I love watching other people cook. And I love fish.

Some useful tips - thank you. Can you please elaborate on how you salted the fish?

WOW great job that looks amazing thanks for the tips , you should look into a mini or tail gate Santa Maria grill stainless steal, it would probably save you lots of time grilling and would look great in your Restaurant. Or even have some one build the Santa Maria style (Grill and Crank ) to fit over your box

Nice

Grilled white or pink fish always awesome taste

For each order how do they hold it ?

I saw somewhere a video of someone firing up a gas stove and watching the moisture fly up the side of a pan as the gas ignited. Apparently, this is not moisture from the air or even from the sides of the pan, it's actually water in the gas. This moisture will limit how good a sear you can get on any food your are trying to cook. The next 'wettest' option for grilling is wood, which also releases moisture. Charcoal is a very dry heat so produces the best sear. Not sure if this is true, but it seems right.

📝 with thanks Chef.

Does anyone know where to get a commercial grill like the one he is using?

i love your passion cause the moment you walk away you messed up…

Super 👌👌

Great work Chef! I can imagine a little stress if 6 orders come in for that small grill though. Yikes!

Yo is that popped Sorghum on the plate?? I’ve thought about that before.. (Fish looks nice too)

Are those ChefsPress brand cooking weights? Looks exactly like the ones I use (and you can stack the same way) on my steaks 😂

Was that an appetizer?… looks delicious

I’m really interested in the grill/barbecue that you’re using? Watching from the U.K.

anyone know what brand or kind of grill that is?

Does anyone know what brand of grill is?

good one :)

Awesome info, Thank You

Man, John C. Reilly has a lot of talents.

ProFishant fish cook!

Whats the brand of that grill?

Can someone point me to who makes that charcoal grill box?!

Master Class. Thank you.

What kind of commercial grill is that ??

Yuuup!! Just give me the whole piece.

I thought he was doing a taste test, until I saw the piece being plated 😂 looks delicious though ❤

Fish skin is dark carbonized in Michelin rest. Bravissimo!

Nelson Reilley was a Goodyear Star Chef!

idk what it is about this chef but he's cool

I love the way Seth Rogan cooks his fish! So inspiring!

We don't usually leave Skin on fish here in Florida.

when you say opening up the scales, is this fish been descaled or not? looks descaled from the video? thanks

GREAT vid... I hate it when the fish sticks and falls apart on the grill. Those simple tips are like finding gold. Now... to find some FRESH fish.

Nice video and perfect cook on the fish, but why using mayonaise instead of a brush of (neutral) oil?

How long for?

Wait u can fish for grills?

So... You put some grease (mayo you say) on the skin, but not on the fleshy side that sticks the most?

Thank you, John C Reilly.

It’s says 12 minutes at 400* on my box of fish sticks…. Do I still need to poke them?

I didn't know Aleksandr Emilienenko is a chef now!

I like this……

I dunno who this guy is, but daaaaaaaaaaaaaaaaamn

Great job. But as a fisherman I have to tell you, dredged in flour, after your quick brine. Then thrown into a pan with butter and olive oil skin down and fried us pretty hard to beat as well

You can steam fish as well with soy sauce, sugar and ginger for the sauce

I would want the entire slab filet and not a 1" wide little slice. Great lesson and I did learn a lot!

State of the art, thank you! A bit too rare for my taste, but it's a question of timing, I guess.

Nice. TBH, for me, it is easier to grill a steak than to grill a fish. Thank you for the tips!