Grilling Fish with a light crispy coating
I've found grilling fish can sometimes be a discouraging experience for many people, me included.
Is it undercooked, overcooked, plain or seasoned, do I spice it up or not?
All very good questions many of us have asked when it comes to grilling fish (or more often than not, losing it between the grill and down onto the burner).
I've adapted this new crispy grilling style from that old method and I may never do it any other way again.
I've modified the original cast iron pan method a bit, I'm using butter instead of egg, and I decided to add some Franks Red Hot sauce to the butter.
Serves: 2 - 4
Prep time: 10 minutes
Direct Heat: 600F - 625F
Melt the butter in a shallow wide bowl and stir in the hot sauce until well blended.
If it's well covered in the butter the crackers will stick to it better.
Scoop some crackers on the top of it and press the piece down into the crackers.
Flip the fish over and make sure all sides are well covered with crackers.
When the BBQ reaches temperature lift the lid and put on the fish.
Here's where you've got some choices when grilling fish. You can try one of these 3 methods:
After 4 to 5 minutes of grilling flip each piece over very carefully with a spatula.
Another 4 - 5 minutes grilling and the flesh should begin to flake apart easily with a fork.
As soon as you think it does get the fish off the grill - it will still cook a bit more as it rests.
Serve immediately with any of the easy grilled vegetable recipes and rice.
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