Fish Fingers: A Taste You’ll Never Grow Out Of
Mar. 9, 2020You don’t have to be a bearded man in a yellow raincoat to serve up these crispy, crunchy, tender fish fingers made with Sea to Read More...
Food cooked over fire has a special place in our hearts—and stomachs.
When grilling fish directly over a flame without using foil, choose a fish that is meaty and thick, such as our Northwest Pacific Halibut. Make sure your grill is very clean to help prevent the fish from sticking. Pat your fish dry and brush it liberally with a high-smoke-point oil such as grapeseed, peanut, safflower, or canola.
PRO TIP: Using mayo (as in this recipe) helps prevent the fish from sticking to the grill and it doesn’t light on fire as easily as oil. It also helps keep the fish moist and prevents it from drying out.
Recipes | Recipes & Tips
6 Full-Sized Servings
2 Gulf Shrimp, 2 Pacific Cod, 2 Coho Salmon