I just realized that there is one more day left before the Summer BBQ Challenge deadline from Lex Culinaria, so I couldn't help writing a post about grilled fish. Last year I wrote a detailed "How to grill fish" article on my pre-blog website. Although the pictures aren't great (that was before I picked up all these great tips from all you bloggers), the grilling instructions and tips are still the same, so I won't bother reproducing them all here. But I do have a bit of fish grilling philosophy to share with all you grill masters. A good piece of grilled fish is like a tight black dress -- simple, elegant, and easy to dress up or down. Whether I am dealing with clothes, home décor, or food, I am an accessories girl. I like to have a neutral base that I can mix and match with scarves, belts, pictures, vases, sauces, drizzles, and flavored butters.
Hmm, did I just use scarves and flavored butters in one sentence? But you know what I mean -- they are accessories and in order to make them work you need a base that is beautiful but neutral. That's why my favorite grilled fish recipes have only 3 other ingredients: salt, pepper, and olive oil. Glazes, marinade, and brines -- I've tried them all, and I must say that with 9 out of 10 fish, nothing beats salt, pepper, and olive oil. When grilling dense fish like swordfish and mahi, a good marinade is invaluable, but most other fish don't need much help on the grill. In fact, they'll stick more and won't develop as crispy of a skin unless you leave them alone.
Instead of looking for yet another glaze for salmon this summer, how about branching out to other fish. Try bluefish, striped bass, red snapper, or barramundi (that's the one in the picture). Just follow the basic grilling instructions, and have fun accessorizing!