I have not grilled a fish in a long time. I believe the time gap in my fish grilling is due largely to the patience and skill required to grill well. Cooking meat on the grill is certainly not easy and still it has plenty of wiggle room for mistakes. Crustaceans are also a bit more forgiving above the lapping flames of a grill. Fish is fickle. It points out the cooks mistakes immediately and makes even the skilled question their abilities. Yesterday morning I was faced with the task of cooking breakfast. I figured a few grilled fish, some toast and homemade butter would do the trick. As I readied the grill and looked at the fish I traveled down memory lane. I paid closer attention to how clean the grill was. I lightly brushed the fish with olive oil to prevent the inevitable sticking of skin. I adjusted the heat. I placed the fish gingerly on the grill, listened to the sizzle and walked away. Fish needs time to cook and any movement prior to the right time leaves flesh or at least good skin on the grill and serves the cook up a hefty slice of humble pie.
I faired pretty well my first time back in who knows how many years. What I do know is that cooking is about ingredients as well as the steps we take to prepare them. Sometimes a bit of sticking sparks solutions into more efficient, functional and better ways to prepare what is at hand.
