Citrus 'platter' keeps fish from sticking to grill
FARGO, N.D.—Grilled fish is a nice change of pace from hot dogs and hamburgers, but there's one drawback: It sticks. After the meal is over, you're left scraping chunks of perfectly good fish off the grill that could have gone in your mouth.
One way to avoid it is to grill fish in an aluminum foil pack. But here's another option:
Slice one orange (or any citrus fruit) into several half-inch-thick slices. Lay the orange slices down on the grill in a large enough area to serve as a platter for your fish.
Place herbs of your choice (we used mint) on top of the orange slices. Put fish fillets on top of your citrus/herb platter.
Put pats of seasoned butter on top of the fish. (For seasoned butter, mix one stick of butter with 1/2 teaspoon orange zest, 2 teaspoons orange juice, 1/4 teaspoon cayenne pepper, 1 clove of minced garlic and 1/2 teaspoon salt).
Cover and cook until fish is opaque, about 15 minutes. There is no need to turn the fish over during cooking.