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.
you think he would suck one ????? lmao
Super easy, thanks a lot!
Thomas is AWESOME!!!!
YOu have a dirty grill now. That a pain to wash if you do't know the easy way to do it.
Skin side down first… always
Can we use olive oil for grilling it ?
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.
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!
Hi There, What "Grill Pan" are you using? Can you share a link to this grill pan?
Hi…can i also grill the whole sea brass…
Salt is not seasoning
Ramen came out of the microwave over cooked. Instructions not clear.
Why not put the salmon on the skin first? the fat underneath the skin holds all the flavor
"The skin and the bones help to hold the fish together". JackAss
Morning, Girls.
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!!!!
Chef u grilled fish at what temperature..?
I tried 1st time something in life…and I got awesome results… Thanks man
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.
Thanks for the tips bro! Can't wait to get home and give it a try!
Skin side downnnnnnnn
Skin side down
I seriously love all of your kitchen conundrums videos!!!
bravo
thanks for tips
thanks for the tips
This is so cool, im so hungry now!
can you please make an episode on herrings, how to cook them !!
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.
At what temp
Why you'd dislike this video
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
Use a damn thermometer.
Can you or Sarah show us how to make homemade ricotta??
+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!
basic cookie dough please, that you can modify the way you like
can i has that salmon?
I need you to teach me how to cut and peal a mango
red velvet cake please