HOW TO GRILL FISH PERFECTLY | Michelin-star chef Michael Cimarusti

Grilling delicate white fish such as rockfish is one of the most demanding tasks on the hot line. The margin between a beautifully charred, intact filletFilletA boneless portion of meat or fish removed from the main body of the animal. and a shredded, dry disaster is incredibly thin. In this essential masterclass, Michelin-starred chef Michael Cimarusti of Providence shares his professional approach to mastering the grillGrillTo cook using direct radiant heat.. He demonstrates how to ensure that rockfish and other delicate white fish varieties retain their moisture, remain succulent, and release effortlessly from the cooking grate.

Overcoming the Sticking Hazard

The primary pitfall when grilling any white fish is adhesion to the metal grates. Chef Cimarusti addresses this common kitchen headache by focusing heavily on surface preparation. To prevent sticking, the grillGrillTo cook using direct radiant heat. grates must be meticulously cleaned of any carbon buildup and well-seasoned with oil. On the prep side, chefs must ensure the fish skin and flesh are completely dry before they touch the heat, as residual moisture creates steam, which prevents a clean searSearTo expose food to high heat to develop a browned exterior. and causes the fish to tear. Applying a thin, even coat of oil directly to the seasoned fish portion, rather than relying solely on oiling the grill, creates an effective barrier that facilitates clean release and sharp grill marks.

Managing Heat for Succulence

Achieving a moist, succulent result requires precise heat management. Because rockfish and similar white fish cook rapidly, chefs must use high heat to establish an immediate searSearTo expose food to high heat to develop a browned exterior., locking in natural juices. Cimarusti illustrates how to position the fish on the grillGrillTo cook using direct radiant heat. to develop a caramelised crust, then manage the cooking process so the heat gently penetrates to the centre without drying out the delicate flakes. A key indicator of success is patience: the fish will naturally release from the grill grates once a proper crust has formed. Attempting to force or flip the filletFilletA boneless portion of meat or fish removed from the main body of the animal. too early will ruin the presentation. By mastering these fundamental techniques, professional chefs can confidently feature delicate groundfish on their wood-fired or charcoal menus, ensuring flawless execution during busy service.