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You could pack it in dry salt for a while to suck some fluid out via osmotic pressure. Should end up with damp salt and a drier fish. I'd guess if you only packed the outside and brushed it off before grilling it might not have too much salt transfer inwards to oversalt the fish, but I have NOT tried it, just speculating on a method that should work.


Paper towels are your best friend!


I have a vegetable/fruit juicer and add the pulp to ground chicken meatballs and meatloaf because they tend to be dry without it. I use the pulp from juicing a mix of kale, beets and beet greens, apple, carrot, and ginger and it really works to moisten the chicken. The ginger adds a hint of Asian flavor, so omit if you don't want that. I am sure this would ...

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