Grilled Salmon Fillets
Choose thick skin-on fillets, as they'll hold together on the grill. Be gentle when turning the fish; it's best to use two spatulas, placing one under and one over the fillet.
Choose thick skin-on fillets, as they'll hold together on the grill. Be gentle when turning the fish; it's best to use two spatulas, placing one under and one over the fillet.
Crunchy coated fillets have all the appeal of deep-frying without the fat. Serve with carrot, celery and rutabaga sticks, and hot potato salad plus a dollop of Light Tartar Sauce or salsa.
Serve with: Crusty French bread and steamed green vegetables. This tried-and-true, simple yet elegant French home or bistro preparation can be used for practically any fish fillet: pickerel, catfish, tilapia, flounder, turbot, halibut, grouper, snapper or even mackerel.
The flavours of tart mustard and sweet apple combine into the perfect brushing sauce for the fish. Serve with a crunchy, fresh green-bean salad and seasoned grilled potato slices.
