Andrew Barovick is a partner at Alegria & Barovick LLP, a law firm that maintains a main office in White Plains, New York, and another office in Manhattan, New York. Cooking, particularly preparing meat and fish on the grill, is one of the hobbies of Andrew Barovick.
People often shy away from grilling fish because of the perception that it is more difficult to cook than meat. However, by following a few key tips, one can produce the perfect grilled fish (salmon, halibut, sea bass, etc.).
The most important thing to remember is to season the fish. Subsequently, one should scrape the grate clean and make sure the grill has adequate time, usually 10 to 15 minutes, to heat up. Before putting the fish on, one should use tongs and a paper towel or rag to oil the grate so that the fish does not stick to it. It is also ideal to brush oil directly onto the fish.
One should keep the skin on the fish. Moreover, for each inch of fish, one should cook the flesh side for about seven minutes and the skin side for about three minutes. In addition, grilling slices of lemon under or alongside the fish can add some flavor to it.