Grilled fish is easy to make nutritious and most importantly delicious. The high heat of the grill creates a nice crispy char on the outside while sealing in the juices for tender juicy fish on the inside. With just a few simple grilling tips you can make restaurant-quality fish at home in no time.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Grill Hunters | 2021-09-13 11:04:41 |  9,820,682 Views |
If you've never tasted grilled sea bream/sea bream you don't know what you're missing
As the executive chef at Ember & Rye an upscale steakhouse and seafood restaurant in Carlsbad California chef Jonathan Bautista knows how to transform ordinary fish into an unforgettable culinary masterpiece. He also has some pro tips for home cooks when it comes to grilling your own delicious fish dinner. One of the most important things to remember when grilling fish fillets according to the expert seafood chef is to use a very hot grill. Cooking your fish on a grill that’s heated to a high temperature will shorten the cooking time and prevent your fish from drying out. A very hot grill will also ensure that perfect sear on your fish and prevent it from sticking to the grates.
Other tips from Bautista for perfectly grilled fish include patting the fish dry before seasoning it to remove excess moisture from the outside which can make your fish mushy. He also advises "Apply oil to the fish first then add your desired seasoning to prevent the fish from sticking to the grill." Coating the fish with oil also helps seal in moisture to prevent overcooking and to create a nice caramelized crust.
The best grilled fish is seared on the outside and juicy and tender on the inside but how do you achieve that perfection? According to Bautista the key is simple: Don't overcook your fish. As with steak Bautista says "Most fish should be cooked no further than medium. An internal temperature of 140 to 145 degrees Fahrenheit is ideal. Using a probe thermometer is a reliable way to ensure that your fish isn't overcooked."
