289021 Fri Apr 19 13:40:32 -0700 2002 3 27 General Chowhounding Topics 0 1562662 I am back to the healthy grilling fish and veggies on my propane grill again. Hey it's practically summer out. I had a ok adjustible fish grilling rack but my sister swiped it. I would like some opinions on fish and veggies grilling, to use a rack / holder or not and techniques and recipes. Thanks Jonathan Fri Apr 19 13:40:32 -0700 2002 0 The Rogue 1 1562686 If you start with a clean, lightly oiled grill, you should have no trouble with stuff sticking to the grill. A basket is handy for turning the food. Fri Apr 19 17:38:47 -0700 2002 1562662 0 Josh Mittleman 1 1562688 Here in China, farmed trout is grilled by 1. Cleaning and scraping off the scales(if there are). 2. Scoring the fish from spine to almost the belly through the skin, at about 2 cm intervals from gills back to tail. 3. Rubbing the inside and outside with a paste mixture of ground cumin seed, flaked red pepper, and salt.(it is probably made in a mortar and pestel with a drop of oil to "paste it") 4. Grilled until just done. 5. Plated whole. 6. Eaten with yummy sounds sprinkled in silence, using chop sticks of course! Peace, jill Fri Apr 19 18:15:57 -0700 2002 1562662 0 jill 1 1562723 My wife is the salmon-grilling-walla. She paints both sides of a side of salmon or steelhead with cheap vegetable oil (for God's sake do not waste good olive oil here!) then throws it skin-side down (we are not talking steaks here) on low heat. Onto a gas barbecue grill--nothing special. When one side is done, she uses two spatulas (the metal ones I call "flipper-floppers") to flop it over. At this point you might be able to turn the heat off depending upon the thickness. It does get messy with fish chunks occasionally falling into the coals--Who cares, fire purifies all. Chewy and gummy is the texture you want. Better raw than burned. Sat Apr 20 02:03:38 -0700 2002 1562662 0 nwchowmeister