NO-STICK GRILLED FISH

Stop lining the grill grate with aluminum foil to keep fish fillets from sticking. First off, the foil can melt over high heat and fuse to those grates. And secondly, it insulates the fish fillets too much, leaving them unappealingly mushy.

Instead, here are three recipes that use citrus as a bed to protect fish fillets from the hot grates. There’ll be no sticking, and in one of the recipes you can even use that charred citrus to create a condiment for the fish.

These recipes work best with medium heat at the grill. (Every other grill recipe in this book works with high heat.) In general, medium heat is somewhere between 350°F and 400°F. On a gas grill, turn on fewer ranks or burners than you ordinarily might and space them out: one on, one off. For a charcoal grill, let the coals become well-ashed, no longer searingly hot, then spread them out with a grill rake.

In two of these recipes, there’s no need to grease the grill grate, since you’ll coat the citrus slices with nonstick spray. (In the last recipe, you’ll need to spray the grate, not the citrus, as an extra step of protection against the heat.) However, always brush the grate clean to remove excess char and any burned food bits that are now none too savory.