Kitchen Helpline: Grilling Fish

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Question: "I like to grill fish, but it always sticks to the grill…any tips for preventing this?"

Answer: To avoid sticking, first start with choosing the right fish for grilling. You should choose firmer, steak-like fish, such as salmon, tuna, marlin or mahi-mahi. Avoid grilling delicate flaky fish like flounder, tilapia or cod. These types of fish are more likely to fall apart on the grill.

Once you choose a fish, why not add an insurance policy for easy fish removal? Coat your fish in mayonnaise before grilling. This trick works on a grill pan or outdoor grill. The mayo is thick enough to adequately stick to the fish and create a barrier between the fish and the grill. That barrier is what prevents it from sticking.

We know what you're thinking: doesn't the fish taste like mayonnaise? Not to worry, the taste of the mayo cooks off during the grilling process, so the mayonnaise flavor and texture are undetectable. When you lift off your perfectly cooked fish steak or fillet, you'll get a beautiful crust that's ready to eat.