There’s an elegance to grilled fish. This preparation really allows the natural flavor to shine, adding just a hint of smoke.
Of course, it’s only impressive if you can get it off the barbecue in one piece. Seafood is notorious for sticking, and the delicate flaky texture only makes it more likely to fall apart in an attempt to transfer it to a plate.
Next time, save yourself the hassle with this easy trick. Lay down a flat layer of ½-inch thick lemon slices on top of the grill, then slide the fish on top. The technique doesn’t require a longer cooking time, and simultaneously infuses the fish with a bright, citrusy flavor—and you won’t have to worry about sticking.
It looks pretty fancy, too—the sunny yellow of the lemon contrasts beautifully with pink salmon or white mahi-mahi. Serve either with a few of the lemon slices as the centerpiece of a Mediterranean feast tonight—your dinner guests will never know how easy it was.
Photo credit: Paul Delmont
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