How to Grill Fish That Tastes Great—Without the Fishy Smell
It’s getting chillier, and the last thing you want is to keep your windows open because of lingering kitchen odors. Fish can be particularly stubborn when it comes to smell, usually needing extra ventilation. Today I’m sharing one simple trick that lets you grill fish at home, keep it flavorful, and avoid that persistent fishy scent.
Preparing the Fish
Start with a fresh whole fish or the amount you plan to cook. I used a croaker here. Doing a quick clean-up before grilling makes the fish tastier and easier to eat.
Use kitchen shears to trim the fins, the tip of the tail, and any other parts you don’t want to keep.
Scrape off the scales with scissors and remove the gills. I left the croaker’s entrails this time, but for most fish it’s best to remove the guts before cooking.
After cleaning, rinse the fish under cold water and pat it completely dry.
If the fillet is thick, make a few shallow diagonal cuts in the flesh. That helps the fish cook through evenly without burning on the outside.
What You’ll Need
Today’s secret weapon is parchment paper. Use food-safe, oven- or cooking-safe parchment for this method.
Cut a sheet large enough to wrap the fish, then place the fish in the center of the parchment.
Drizzle a little cooking oil over the fish and spread it evenly so it browns and cooks through.
Wrap the fish completely in the parchment and fold the edges to seal it lightly.
How to Grill the Fish
Heat a heavy skillet over medium-low so the fish won’t burn. Place the wrapped fish in the pan and cook, flipping as needed, until the fish is done.
Cooking the fish in parchment lets it steam inside while keeping the smell contained, so your place won’t fill with fishy odor. It also prevents the skillet from getting messy, making cleanup a breeze.
Ta-da! You’ll end up with a perfectly cooked fish that tastes great and won’t leave your home smelling like fish.
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