STEP 1. STEP 2. STEP 1. Brush one side of the fish fillets lightly with olive oil. STEP 2. Sprinkle with salt and pepper, Old Bay, and paprika. 👉 PRO TIP: I’ve given measurements in the recipe for olive oil and seasonings, but as with most recipes you’ll need to use your own judgment.
Made in the USA products I use: New West KnifeWorks Made in USA knives -
Fillets of the above – 2-3 minutes each side. Fish steaks and fillets weighing 6-7 oz (175-200 g) – 5-6 minutes each side. Skate wings – 4-5 minutes each side. Whole herring or mackerel weighing 8-10 oz (225-275 g) – 5-6 minutes each side. Kippers weighing 9-10 oz (250-275 g) – 4 minutes each side. Sprats – 2-3 minutes each side. Place the halibut fillets in a shallow glass dish or a resealable plastic bag; pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally. Preheat an outdoor grill for high heat and lightly oil the grate. Set grate 4 inches from the heat. Remove halibut fillets from marinade and drain off any Scrub and oil the grate by dipping a folded paper towel in cooking oil and oiling the entire clean grate using long-handled tongs.; If there’s skin on one side of the fillet, place it onto the grate skin-side down first, directly over the coals. Fish can easily stick to the grill, fall apart and end up dry and tasteless. Here, chefs share simple strategies and recipes that will get perfectly-cooked snapper, kanpachi and sea bass on your Pat dry with paper towels whether you rinse or not. Preheat the oven to 450°F for fillets and steaks or 350°F for dressed fish. Even thickness: Place the fish in a single layer in a greased shallow baking pan (like a baking sheet). For fillets, tuck under any thin edges so they don't cook faster than thicker areas. K64c.
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    • how to cook fish on a grill