工作边缘。这是您必须掌握的简单概念才能成为世界一流的鱼烤架。经过40年的烧烤架，开设了18家餐厅，并为总统，国王和渔民烹饪餐点，我认为可以肯定地说，我的技术与他们中的最好。

I was 18 when I moved to Seattle. I didn’t know much about anything when I got here, but I knew enough to realize that the pristine wild seafood was an unbelievable resource, ready to be rocked on the grill. There’s no hesitation in this town when it comes to firing up fruit-wood charcoal, marinating some salmon or halibut fillets, and grilling dinner. The smoke of the grill goes beautifully with the fat content of wild salmon, for example—and I’ve grilled tens of thousands of pieces of salmon over the years—but almost any firm-fleshed fish will be enhanced by a lick of fire and the char of the grill.

Most likely, you know how to grill steak or burgers or chicken, but if you haven’t tried grilling fish, it’s time to put that at the top of your summer to-do list.

Whether you light up a gas or charcoal grill, you’re going to work the edges of your heat,so move the coals to the center of your kettle or light only the middle burners on your gas grill. Unlike steaks or burgers, fish can’t handle the red-hot center of the grill; however, you still want to be close enough to the fire to achieve a bit of sear. Hence, working the edge. Here’s how:

• Place your fillets right on the edge of the heat line, and be sure not to disturb the fillet for a minute or two so that a “crust” develops.
• Use a fish spatula to gently lift the edge of the fillet to loosen it from the grate, and then turn it over. The goal is to have a clean release, leaving nice grill marks on the fish.
• One-two-five—it’s the magic number. Continue cooking the fish on the edge of your fire until your digital meat thermometer reads 125°F when inserted into the thickest part of the fish.

在烹饪鱼方面，我是简单的忠实拥护者。如果您首先将美元投资于最高质量的海鲜，那么您会很高兴发现让您的烧烤人才（和鱼的美味）很容易。

5 More Tips for Foolproof Fish on the Grill

1. 支付更多的回报。购买您能负担得起的最好的鱼。您的晚餐只会像您购买的海鲜一样好。找到一个您信任的鱼贩朋友，并问：“今天有什么好处？”我总是购买野生和可持续的鱼。
2. Lightly oil the fish before grilling. Also, lightly oil a rolled, tied kitchen towel, and holding it with long-handled tongs, use it to oil the grate.
3. Fish cooks fast. It also tastes best when it’s not overcooked, so how do you know when fish is done? The best way is to use a digital meat thermometer inserted into the thickest part of the fillet, just as you would check the temperature for a roast or steak. I like my fish at 125°F, for a warm, slightly translucent center, but if you like your fish cooked more, you can take it to 130°F or 135°F. Start checking the temperature of the fish a little before you think it’s done—you can always cook it more, but you can’t cook it less.
4. 工作的正确工具。人们胆小地转鱼。一个fish spatulamakes it easy. The thin, slightly bent edge is perfect for getting underneath the fish so that you can release it from the grill grate.
5. 不要大惊小怪你的鱼。我喜欢在第一侧煮四分之三的鱼，以“设置”地壳。然后，我翻转鱼，继续在其余的过程中煮鱼。通过将鱼放在第一侧而不是大惊小怪的情况下，您会得到更好的外壳，不要在烤架上留下所有烤架。