One Fish, Two Fish ...

Chef Ed McFarland knows his way around a grill, especially when it comes to fish. He emphasizes to Forbes.com that a hot grill top is key to properly cooking fish. “The hotter that grill top is, that’s what’s creating that sear and will keep the skin from sticking,” says McFarland. To grease the grill, he recommends using a small amount of canola oil, which has a high heat tolerance and won’t mask the fish flavour like olive oil.