America's Test Kitchen (2001)

Episode Overview

Fish fillets may seem harmless, but once they meet the grill, they can be tricky to handle—leading to what we call fish sticks. Their tender texture makes them prone to drying out compared to other meats. To demystify the art of grilling fish, we’re diving into two exciting recipes: blackened grilled snapper and a zesty salmon with a lime-jalapeno glaze. Recipe: Charcoal-Grilled Blackened Red Snapper and Sweet Lime-Jalapeno Glazed Salmon Equipment: Barbecue Mitts