Grilled Fish

Marinate your fish with a leek brush to infuse additional flavor. Fish grilled inside a cornhusk comes off the grill with a tender, delectable texture.

Professional chef Anthony Lia doles out helpful grilling tips.

Using a leek as a baster for grilled salmon is fun, inexpensive and infuses the fish with more flavor. Simply trim the top two inches of green from the leek and discard. Slice the remaining green into strips and use to brush on the seasonings as you grill.
Fish can get a little flaky on the grill, so use a grill basket to keep the fish in place. A great idea for mahi mahi for example, is to cover it with oil, salt and pepper and place it in the basket. Place some fresh rosemary (dampened with water) on the grill and before adding on the mahi mahi. This will infuse the fish with a pleasant taste and aroma.
Dry cornhusks work great when stuffed with fish. After soaking the husk for around 15 minutes, slit down one side and add olive oil and seasonings. Place the fish on the husk, wrap, then tie off with some damp twine and grill.
Bamboo skewers work great as kebabs for fish and other foods, but be sure to soak them in water for an hour or two before using. This will keep them moist during grilling and they won't splinter as you work with them.

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