Learn to Cook: Grilled Fish
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Free yourself from the fear of grilling fish. No more sticking. No more rubbery results. Prepare juicy, flavorful fish to enjoy simply, or in your favorite dishes, from halibut tacos to refreshing green salads topped with salmon or swordfish.

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    Ingredients: 
    • 4 (5-ounce) boneless, skin-on salmon, swordfish or halibut fillets
    • 1 tablespoon extra-virgin olive oil or canola oil
    • 3/4 teaspoon fine sea salt
    • 1/4 teaspoon finely ground black pepper
    • 1 tablespoon finely chopped fresh herbs, such as parsley, chives, rosemary or basil
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    Method: 

    Preheat grill to medium-high heat for 15 minutes. Make sure the grates are clean: let any debris burn off and then use a grill brush. Using paper towels, gently pat fish dry and then brush all over with oil and season with salt, pepper and herbs.

    Arrange on the grill (skin-side up) and cook until lightly charred and no longer sticking, 3 to 5 minutes. (Time will vary slightly depending on the variety of fish, but resist the urge to peek or move the fish while it cooks.)

    Swiftly slide a large, metal spatula under the fish and carefully turn it over. Continue cooking until flesh flakes easily with a fork or a quick peek in the center shows opaque flesh, 3 to 5 minutes more.

    Nutritional Info: 
    Per Serving:

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