Last time I tried to make my blackened fish on the grill, I was miserly with my coals and ended up with browned fish on the grill. This time, I used a full load of charcoal in the chimney and when I dumped it, built a cone of burning coals that came within 1-2" of the bottom of my big cast-iron skillet.
The result? Fishes full of deliciousness!
Saturday, March 27, 2010
Blackened Fish on the Grill, Properly Done
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