- Find firm flesh
Grilling is a hearty way to prep your fish dish. These hold up well:
- Catfish
- Codfish
- Halibut fillet and steak
- Red snapper
- Salmon filet and steak
- Sea bass
- Swordfish
- Tilapia
- Tuna
- Go skin down
Over medium-high heat, cook until skin is brown and crisp, and releases intact from the surface. Keep the skin on to cook it; it helps the fish stay intact. Before cooking, pat the fish dry with a paper towel and coat lightly with the cooking oil and seasonings of your choice just before placing on the FIREDISC®.
- Mind your tools and time
The Ultimate Cooking Weapon is ideal, with a wide spatula and long handle. Cook fish for 8-10 minutes for every inch of thickness. Twist a fork in the thickest part — if it flakes easily, your fish is ready for the plate.
