This year, I am working more fish into our diet. In a veiled attempt to support my cookbook habit, I decided I needed some resources to support this effort. I think I found two of the best – For Cod and Country by Barton Seaver and Good Fish by Becky Selengut (the perfect gift from my sister!).
In the first of a series of posts about my experiences preparing more fish at home, I bring you the easiest, most delicious recipe for Grilled Mahimahi. This method for grilling has revolutionized my thinking regarding grilling fish. The premise is so very simple, yet one I never considered – manage the heat of the grill by moving the grill grate, not the fish. Once it hits the grill, the fish remains undisturbed until it’s cooked. No trying to flip it or move it, risking it falling apart or getting stuck to the grill. Revolutionary!
