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For such a clean tasting fish, I just mix garlic powder, a TOUCH of black pepper in olive oil (ROBUST flavor for me) and slather it on the meat... I brush the grill with the EVOO as well....

I recently learned a trick about grillin' meat I never knew... Don't turn it right away... it initially sticks but is supposed to release as that side nears done... I always turned my meats right away to get a "hot sear" on each side no matter what. I got pretty good at not tearing up my fish but the waiting a bit longer really helped me out. Don't know why I had to go 25 years grillin' fish to hear that tip...

Brent
 
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