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How to grill fish
Published: 7/28/2007 11:41 PM
Last Modified: 7/28/2007 11:41 PM




A reader called this week with a question that deserved a better answer. She wanted to know the best way to grill fish.

Typically the only fish I grill is salmon, or other thick-cut filets. I’ve also had success with tilapia, which I have grilled for fish tacos.

But I don’t use a proper method or technique. For me, it’s as simple as spraying the grill with cooking spray, waiting until the grill is hot and then cooking the fish until done. I’ve found grilling baskets, made just for fish, awkward for cooking. And though I know some have success with foil packets that go right on the grill, I think with that method you lose the taste that makes grilled fish great.

I noticed on the cooking class schedule at the Savory Chef that there’s a class on Aug. 17 called “Don’t be afraid to cook perfect fish.” That’s a class I need to take. I think a lot of people are afraid of cooking fish. We’re afraid we’ll cook it too death, or that we won’t cook it enough. We’re not sure if it should be pan-fried, grilled or baked. This class may answer some of those questions.

Until then I’ll stick with my not-so-impressive methods. In fact, fish tacos sound good for dinner tomorrow night.

Grill a few tilapia filets, make a coleslaw (add a couple of diced jalapenos for a kick) and combine some lime juice and zest with a cup of sour cream. Put them all together on top of corn tortillas and you’ll have a great summer dinner.



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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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