Pro tips and tricks to grill rockfish to perfection. Seafood chef Michael Cimarusti (Providence) shows us how to avoid fish getting stuck to the grill, and how to cook it through yet leave it moist and succulent.
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35 Comments
Street venders in vietnam/ asia do this and better in half the time and for cheaper😃
He has a huge beard and doesn't wear protection… Sorry this guy is disgusting 😊
Hope you like cooks beard hair singed on your fillet.
Michelen star restaurant cook does a lot of jugaad.
thank you chef. Yeh i have been failing cooking fish. I will try what I have learned here.
I’d love to see this video without the edits, because god damn he fucks with that perfect fish a lot once it hits the grill. A true grill master knows all you are supposed to do is a single turn once that fish hits the grill and never touch it otherwise.
Cooking with attention and care is good with anything you cook.
Without a thermometer, (125 degrees), I tend to overcook—just til the albumin begins to leak out—overdone.
I have never had unscaled fish before.
Black gill cod. I bought a friend some black Cod from Alaska, my best ideas bought for others. I was told it is not Cod at all.
Skin looks burned to me… I use a bbq and put the fish on specific wood to add flavor…
Grilling is about flavor and appearance so yes, give me my grill marks too. Thx
Does anyone actually care what the french say 🤔
So… You put some grease (mayo you say) on the skin, but not on the fleshy side that sticks the most?
The big burly beard looks kinda sketchy in the kitchen js.
Lovely burnt skin 😔
Skin burnt AF. Don’t need to impart charcoal flavor when it’s covered in charcoal
horseshit man.
"the truth is, it's really ea— … it's not that hard" 😀
That looks burned to me…
Al Dente 🎉
To get scales in their mouth you do not drill fish with scales on.. imagine in a nice restaurant having to pick scales out of your mouth and put them on the side of your plate what a fool
Isn't that burnt?
I went into that man’s van and he put that cake tester in my cake.
looks great but that small plate at the end would be popped in my mouth like a tic tac. I need the whole piece lmao.
He didn’t take the scales off…..
Cant stand this guy
Burnt it
Nice of the chef to give us real, useful techniques instead of common fluff.
in the UK you would have to wear a beard net
Looks a bit burnt… but otherwise all good…
Not just for fish, cooking anything by coals needs attention as the heat is uneven and fluctuating
Awesome!
we ignore the fact that the skin is burned?
$45 for that little piece….
Was that an appetizer?
idk what it is about this chef but he's cool