If the mention of “grill” and “fish” in the same sentence makes you nervous, maybe you’ve had the experience of having fish cling tenaciously to the grate, only to be torn when flipped. But a few important hints can prevent your fish from sticking and falling apart and ensure moist, beautiful results. Instead of fillets, go for fish steaks. Fillets can work on the grill, but they can also be dicey. Fillets are trickier to grill because they’re cut parallel to the bone, which makes them more delicate and flaky. Fish steaks, on the other hand, are cross-cut, which makes them sturdier, firmer, and less prone to flaking. Tuna, salmon, swordfish, and halibut are all in season during the summer. If you find wild salmon, grab it. it has more flavor and a better texture than farmed.

鱼的厚度很重要。鱼牛排应不少于1英寸，理想情况下约11.4英寸。这种尺寸的烹饪更慢，均匀，因此鱼保持良好而湿润。如果您在鱼柜台看不到这样的牛排，请您的鱼贩为您剪掉。（如果找不到厚牛排，请缩短鱼的烹饪时间。）

烧烤的技巧

烤鱼牛排是娱乐的绝佳选择，因为您可以将它们烧烤给客人的个人喜好。按照下面的提示，牛排也看起来很漂亮。

• 从干净，充满良好的烤架开始，然后加热。粘在鱼的背后的主要罪魁祸首是炉子上留下的碎屑。清洁烧烤架以获得最佳效果。热炉子通过导致鱼中的蛋白质收缩和释放来防止鱼粘住，因此请确保在开始烤制之前将炉排彻底加热。
• 在烹饪的前几分钟，不要移动牛排。您需要在旋转鱼之前给予面对休息时间（和收缩）的侧面。用钳子和铲子移动鱼牛排。
• Tongs work really well for turning sturdy fish steaks, but sometimes a little unseen debris on the grill rack will cause the fish to stick. If this happens, slide a thin spatula underneath the stubborn spot to release it.
• 切入鱼以检查含量。一旦您烤了很多鱼牛排，您就会知道它们何时完成您的喜好。如果您还没有那里，请用削皮刀切入鱼的一侧，看看里面发生了什么。（也用手指戳它，这样您就会了解不同的浓度的感觉 - 肉的难度越大，做得越多。）

第二天，用剩菜剩饭做沙拉。您剩下的任何龙龙蛋黄酱，橄榄味或黄瓜酱都可以与第二天的寒冷的，剩下的烤鱼混合在一起，以作为沙拉或三明治。以您可以罐装金枪鱼的方式将鱼粉剥落，并将其与酱汁混合。