DiningOut Denver & Boulder: Chef Roundtable: Grill Advice from Denver and Boulder’s Grill Masters
From Chef Chris Royster: “I’m a big fisherman, so naturally I love grilling with fish, and it’s something that people often don’t think of. It’s super easy, but people can be intimidated.
I like to cook fish over fire, or while camping, but you can easily adapt to gas grill. Number-one tip: I always leave the fish whole. Cook over the lower heat side so the fish begins to get smoky. Then leave it alone! Don’t try to move it until you see the skin has a nice sear. The fish will let you know when it’s ready, and if it’s not, just check at 30-second intervals until it does.
Eat it up! I like to eat grilled fish with fresh corn, also on the grill, but really anything goes great with fresh-caught fish you’ve caught yourself.”
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