After Memorial Day, when grills everywhere are dusted off and fired up, it’s hard to deny that everything simply tastes better on an open flame. For this weekend’s open-air dinners, here’s a tip that will lead to your very own fish-grilling mastery. It’s vaguely scientific (it involves proportions, so take notes) and according to Jamie Purviance, it will prevent your fish from sticking to the grill grates. Give it a try - we’d love to hear if it worked for you.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.
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