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| Best Bets For Grilling By Emily Kaiser Tips for successful salmon grilling from chef Michel Richard: · Make sure your grill is plenty hot. A hot grill is the best guarantee that your fish won't stick. If you are using charcoal, use lots of coals. Richard suggests starting a fire an hour before cooking time. · Have two levels of heat: one hot region and one cool. To keep your salmon moist, it is best to sear it quickly over high heat, then transfer it to a cooler region to continue cooking. If you are using charcoal, keep most of the coals on one side. If you are using gas, leave one burner off or on low. · Keep your grill clean. Before putting any fish on it, Richard suggests using a steel-bristled brush to clean off any detritus, then wiping the grill with a barely oiled paper towel (so that no excess oil drips onto the fire while you are using it). A clean, oiled grill will also keep the fish from sticking. · Remove any excess oil from the fish (and anything else to be grilled) before placing it over the fire. Any oil that drips onto the flames will catch fire and leave the food with an acrid taste. "If you don't shake [the oil] off, the grilled food can taste like a fire station," Richard says. · Take the fish off the fire completely a minute or two before it has finished cooking. Residual heat will finish the job without drying out the fish. |
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© 2001 - 2010 Emily Kaiser |
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