A graduate of Cardozo School of Law, Andrew Barovick is a partner at Alegria & Barovick, LLP, a plaintiff malpractice firm in New York. In this capacity he is responsible for selecting new cases and litigating on behalf of clients. When he’s not busy with his professional responsibilities, Andrew Barovick enjoys cooking and is fond of grilling meats and fish.

Fish fillets are often regarded as being nearly impossible to grill due to their tendency to stick to the grate and fall apart with the slightest application of force. However, there are a few tips that can help make grilling fish much easier. The first thing to getting a perfectly grilled fish fillet is letting the grill heat up completely. Food is more likely to stick if the grill is warm but not hot–especially when that food is fish. By allowing the grill to heat up completely, the fish will sear right away, preventing sticking. Coating the grate in oil further reduces sticking; this is best done as the grill heats up. It’s also helpful to brush the fish itself with oil on both sides.

Keeping the skin on the fish is also very helpful since it keeps the fillets from falling apart. Thinner-skinned fish often become crispy when grilled, but for thicker-skinned fish, the skin can easily be removed once the fillet is done. When placing a fillet with skin on the grill, placing the skin-side down diagonally on the grate first makes the fillet easy to turn and less likely to fall through the slits.

Finally, to make grilling fish even easier, many cooks use a fish basket. This makes it easier to flip fish and helps the fillets stay together with minimal effort.

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