How to Keep Fish from Sticking to Your Grill - CHOW Tip

Jamie Purviance, author and grillmaster, uses the 70/30 rule when grilling fish: Cook it flesh side down for 70 percent of the cooking time, and skin side down the last 30 percent. The crust that forms on the flesh will keep the fish from sticking to the grill.

======================CHOW.com=========================
CHOW Tips are the shared wisdom of our community. If you've figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you've got in mind!

See all the newest uploads from CHOW with the Latest Videos playlist: http://bit.ly/owLvNO

Subscribe to CHOW: http://bit.ly/xTzxYj

For more recipes, stories and videos, check out http://www.chow.com/videos
CHOW on Twitter: http://twitter.com/#!/CHOW
CHOW on Facebook: http://www.facebook.com/Chow
========================================================

TRANSCRIPT
A lot of people avoid grilling fish altogether because they're afraid the fish will stick. One great way to avoid the sticking problem is to use, what I call, the seventy-thirty rule. That means cooking the flesh side down first, for seventy percent of the cooking time, and then grilling the skin side down for thirty percent of the time. That extra amount of time on the flesh side is going to allow a little bit of a crust to develop and that crust is what helps the fish to release easily.