Grilling Fish

[tommy]

any chance of having success with a piece of chilean sea bass right on the grill?  i was going to wrap it in foil and throw it on, but i'm thinking if i oil the grill up, i could pull it off (ha!).

does anyone have any experience with this?

any help is appreciated, as i have to start cooking in about 20 minutes!

[Fat Guy]

How did it come out?

[tommy]

well, it stick a bit.  but it turned out fine.  i oiled up the grates and let the filet sit there for probably 10 minutes before turning it.  probably should have had the heat a bit higher (it was on low).

i'll try it again, as the flavor was very good.

[Andy Lynes]

I've tried grilling fish in my Le Creuset grill pan, and it stck quite badly, so I always pan fry fillets. One of my pet dislikes is whole fish grilled or baked on the bone. I have never had one that wasn't over cooked.

I don't see how it is possible to maintain sufficient control over the cooking process, especially if the fish is stuffed and wrapped in foil then baked in the oven. I did have a fantastic tranche of turbot roasted on the bone, but that wasn't the whole fish. I generally hate steaks of fish cut through the body with the bone in.  

[nyfirepatrolchef X]

Ive done Tilapia and Nile Perch on the grill and grillpan...but I still prefer the flavor and feel dredged and pan fried.

[nyfirepatrolchef X]

oh, and the sticking on the grill wasnt major.