Episode
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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, its flesh easily dries out. When we decided to take another look
at grilling fish, we chose two recipes: blackened grilled snapper and glazed salmon.
Blackening fish is a popular Cajun technique that results in moist smoky fish in a complex-flavored, spicy crust. But in
addition to the problem of fish sticking to the grill, getting the spices to adhere to the fish and preventing them from
burning on the grill can be tricky.
Glazed salmon is a treat. Spicy sweet glazes are a perfect match for rich, meaty salmon. But adding a glaze to a fish
that’s already prone to sticking might be asking for trouble. Undeterred, we were determined to find a fuss-free
foolproof method for this dish.
Recipes
Tasting Lab
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