OK I FINALLY did it! I’ve been wanting to grill a whole fish for a long time and this newsletter just sent me over the edge. THANK YOU Alison for the confidence boost!!!
The end product did come out delicious and wonderful and in fact I’m considering making it again tomorrow. BUT. I live in a coastal New England town where my local fish s…
OK I FINALLY did it! I’ve been wanting to grill a whole fish for a long time and this newsletter just sent me over the edge. THANK YOU Alison for the confidence boost!!!
The end product did come out delicious and wonderful and in fact I’m considering making it again tomorrow. BUT. I live in a coastal New England town where my local fish shop is literally getting its fish from the commercial boats that pull in directly across the street. It is amazing. But they don’t have branzino (or snapper which is what I had as my backup in my head when I went today). So my choices for whole fish were limited to what’s also native and I ended up with haddock.
It did come out delicious but I didn’t get crispy skin and it felt like I lost quite a bit on the grill despite leaving it for a while to let it naturally release from sticking. When I flipped it I basically had the filet with no skin looking up at me. Is this a haddock thing or did I mess up the technique? Any advice on adapting this to suit a fish like haddock or should I just go to my local big grocery store (Whole Foods) and get a branzino and try again?
I’m obsessed and only want to make whole fish from now on. Can’t believe it took me so long to try it!!!!
OK I FINALLY did it! I’ve been wanting to grill a whole fish for a long time and this newsletter just sent me over the edge. THANK YOU Alison for the confidence boost!!!
The end product did come out delicious and wonderful and in fact I’m considering making it again tomorrow. BUT. I live in a coastal New England town where my local fish shop is literally getting its fish from the commercial boats that pull in directly across the street. It is amazing. But they don’t have branzino (or snapper which is what I had as my backup in my head when I went today). So my choices for whole fish were limited to what’s also native and I ended up with haddock.
It did come out delicious but I didn’t get crispy skin and it felt like I lost quite a bit on the grill despite leaving it for a while to let it naturally release from sticking. When I flipped it I basically had the filet with no skin looking up at me. Is this a haddock thing or did I mess up the technique? Any advice on adapting this to suit a fish like haddock or should I just go to my local big grocery store (Whole Foods) and get a branzino and try again?
I’m obsessed and only want to make whole fish from now on. Can’t believe it took me so long to try it!!!!