I cleaned and gutted a whole fish then stuffed with rosemary and garlic. Wrapped it foil and cooked it on charcoal grill. After it was done cooking, the fish lacked the flavor of the herbs.
I recently cooked some whole 7lbs salmon on the grill, wrapped in fig leaves, and left them on a bit too long; they were a little dried out. So, based on the idea that I'm cooking "thick" whole fish ...
The barbecue season is in full swing, and to take a break from the red-meat heavy traditionals, I decided to try and explore the world for grilled fish. My first attempt was to briefly marinate some ...
When I cooked salmon filets on the grill last night, after the filets had been on the grill for a while, I noticed that the salmon secreted through the surface of the filet a white liquidy substance ...
I've never grilled blackened salmon before, but is there anything more involved than simply sprinkling blackened seasoning on both sides and grilling it for 5-7 minutes on each side?