Gomer1
Senior Cook
Hey guys, as I cook more I am more willing to try things I didn't eat when I was younger, one of those things being fish. Since I haven't eaten fish more then 3 times in say the last 10 years or so I don't have much experience working with it especially on a grill. Friday night I bought a beautiful fresh piece of Halibut (I am in the seattle area so it is fresh daily here) and marinated it in some olive oil and lemon and then salt and peppered it. I put it on a medium grill (about 2 seconds till I took my hand away from the grate). Reading seemed to say that 5 minutes per side should do it but it still looked a little translucent after 5 min on the first side so I let it go a little longer then I flipped it and did the other side a little longer than 5 min. My first problem was that the fish stuck to my grate (it was clean). So instead of my 1 nice piece I had a couple pieces and some smaller pieces (which I happily ate myself). Also, the fish wasn't as brown on the outside as I would have liked, these brown pieces were some of the most delicious. Finally.. there is like skin on the bottom of the fish. Do you normally leave this on when you server and cook the fish?
Thanks for helping a newbie out! The fish still tasted delicious but the presentation could have been just a little nicer.
Thanks for helping a newbie out! The fish still tasted delicious but the presentation could have been just a little nicer.