Grilling Recipes

The Best Technique for Grilling Fish – Kitchen Conundrums with Thomas Joseph



Thomas Joseph shows a simple technique that takes the guess work out of grilling fish, so fire up the grill and enjoy!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

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39 thoughts on “The Best Technique for Grilling Fish – Kitchen Conundrums with Thomas Joseph

  • YOu have a dirty grill now. That a pain to wash if you do't know the easy way to do it.

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  • Watching your video have made me hungry and is heating up some baked chicken to eat before going out to work in my yard. That fish you cooked must be so delicious and I would love to have some of it.

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  • ur advice is great and answered all the questions i had, when it's done, how long it usually takes, whether to oil the pan. Awesome!

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  • Why not put the salmon on the skin first? the fat underneath the skin holds all the flavor

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  • Thanks, you capture the essence of how to cook each element and what to look for in checking for being done. You also are very gracious with framing your information and advice. I am very glad to have found you and will come back in the future. Thanks!!!!

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  • Great tips & video thanks, 2 things to add would be:
    1 – Use the fish spatula like the one sitting on the cutting board, never tongs with fish.
    2 – Score the skin side of the salmon so it doesn't spasm or curl.

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  • I seriously love all of your kitchen conundrums videos!!!

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  • Thankyou, Thomas, I would have loved you to cook the trout too, and show a few ideas on how to cook unskinned whole fish, please keep this in mind for another video!!

    Greetings and thanks from New Zealand.

    Reply
  • Hello I'm having trouble getting my cream cheese frosting
    I tried many recipes some with butter too
    It comes out too sweet!

    Everytime I do cream cheese frosting it's not this and consistent it comes out very lose and and runny, and also lumpy. When I pipe it on my cupcakes it runs

    How do I get it thick and beautiful that it stands

    Reply
  • +Thomas Joseph I've been cooking non-professionally for more than 40 years yet I always manage to learn something from your videos – your delivery is quite clear and concise. One video I'd like to see is how to select sushi tuna – bloodline & all. THX!

    Reply

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