In the article, Justin shares his grilling expertise, focusing on cooking fish as summer begins. He highlights the appeal of grilling on Father’s Day and gives tips for perfectly grilled fish without sticking or overcooking. Emphasizing the benefits of using thinner white fish, such as trout and snapper, he includes a unique method utilizing wire racks to prevent fish from breaking apart, as well as introducing chimichurri as a delightful accompaniment. Additionally, he mentions the joy of blackened seafood, emphasizing the balance between flavors and grilling techniques.
Chimichurri isn't just for steak! The bright sauce made with oregano, olive oil, and red wine vin is perfect to spoon over a big piece of swordfish.
Using two wire racks and paper clips to create a makeshift grill basket is a foolproof method for grilling whole fish and fillets.
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