just steps on how to grill fish

Step 1: Pick your favorite flavor combination.

Asian 1/4 cup chopped cilantro 2 tablespoons minced fresh ginger 1 garlic clove, minced 1 teaspoon Asian sesame oil 1 tablespoon canola oil, plus more for rubbing Mediterranean 1/4 cup finely chopped parsley 2 tablespoons salted capers, rinsed and finely chopped 2 garlic cloves, minced 1/2 teaspoon crushed red pepper 1 tablespoon canola oil, plus more for rubbing Caribbean 2 tablespoons minced fresh ginger 1 garlic clove, minced 1 serrano chile, seeded and minced 1 teaspoon chopped thyme 1/8 teaspoon ground allspice 1 tablespoon canola oil, plus more for rubbing Step 2: Prepare the fish.

Choose your favorite flavor combination and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil.

Make five parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.

Next: How to cook the fish.Step 3: Cook the fish.

Roast Preheat the oven to 425° F. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.

Steam Preheat the oven to 425° F. Set the fish on a sheet of heavy-duty foil and set another sheet on top; fold up three of the sides. Add 1 tablespoon water to the packet and seal completely. Transfer the fish to a rimmed baking sheet and steam in the oven for 30 minutes, until the flesh just flakes. Lift the fillets off the bones and serve.

Grill Light a grill and oil a grill basket that's large enough to hold the fish. Set the fish in the basket and grill over moderate heat, turning once, until the flesh just flakes with a fork, about 20 minutes. Carefully remove the fish from the basket and transfer to a platter. Using two forks, lift the fillets off the bones.