HOW TO GRILL FISH PERFECTLY | Michelin-star chef Michael Cimarusti
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- Опубликовано: 10 май 2022
- 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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Please get us more videos with this guy, love it!
I liked when he said grilling is not about the pretty grill marks but to impart flavor, and he's absolutely right about that, thank you!
John C. Reilley's flawless transition from acting to cooking shows just how versatile he is.
@@KeyboardWarrior-qv9mh Was that a joke or something?
@politely vulgar why are you lashing out at people online, Bubba? Remember the last time you got slapped across the head? Don't make me inflict that emotional damage on you again and bring back your childhood memories...
😂😂😂
You saw hints of it in Boogie Nights when he made those killer margaritas
You need glasses. Doesn't resemble him in the slightest bit.
I think I just learned about 8 new things, that is something every 30 seconds! Thank you Chef Cimarusti!
I live in the PNW and have sport fished Quillback and Salmon for 40 years. That is how you cook fish!
Love the tips. I just learned a lot from you Chef Cimarusti, much appreciated.
Cake tester that's gold!
We agree, chef Cimarusti is a gold mine of amazing expert tips!
Wow, what an informative video! You can tell he's spent his career not just learning, but also sharing his knowledge with others
I do mayo on the outside of grilled cheese Sandwiches, only more or a scream than a whisper and it’s a game changer. Thanks for the tips.
Haha sounds amazing to us.
A clean hot grill and not prematurely trying to flip the fish is what keeps fish from sticking to a char-grill
....not mayonnaise!... give me a break
@@BigPoppieSeed you realize mayo is 90% oil.Check for at least 1 ridge on your brain 🤭could it could explain some stuff.
I frequently scream at sandwiches also
@@BigPoppieSeed food expert in the house folks, look out!
I cook fish all the time here in Western Australia, as did my Father and Grand Father on charcoal.
Lessons were passed down to me.
This proves you NEVER stop learning.
Scallops ...can be cooked with this style..mayo one side butter other...enjoy
@@ricardokell5834damn! I feel that would elevate them to a whole new level
Nerver stop learning. If you only do today that, what you already did yesterday, you will be tomorrow the same as today. Never stop learning. That`s it. Greetings from Hamburg Germany.
this guy cant even cook this fish was black this isnt good taste
hey, also in WA - you have any suggestions on where I can order fish from locally? I stay at home a lot
Thanks chef - you are a master teacher!
beautiful demonstration, thank you Chef!
Great video, super informative! Thanks!
That’s looks fantastic.
Thank you!
love no nonsense explanation. these kind of tips very useful
Awesome! Thanks for the knowledge. Will be very helpful and useful!
Glad it was helpful!
Yes! Great tutorial!
Well done chef, ty for tips!
I tried this with Salmon on the grill. It was a fantastic meal. Thank you for all the tips.
Great clip!
Ah! A fish grilling perfectionist! Nice work.
Brilliant little video
Well done. Thanks!
That was great!
Providence is AWESOME and this guy is TOTALLY recognizable...
Perfectly cooked !!
Nice of the chef to give us real, useful techniques instead of common fluff.
thank you chef. Yeh i have been failing cooking fish. I will try what I have learned here.
We use a chopstick or skewer to check our fish in chinese cooking too. My parents were from Hong Kong and we would always test if the flesh was done by poking the thickest part fo the fish to see if it passes through. Poaching or steaming fresh fish are my favourite ways to cook fish because of how tender and juicy it ends up
Fantastic!
some great knowledge there
Awesome!
Thanks chefji
OMG mouth watering.
Fantastic.
Cake tester works like a charm! Perfect halibut every time!
Good stuff
Chef I love your beautiful technique skills that Permeates love into your food chef the way you do that and I love this little barbecue doing the fish on here love that I’m from Toronto Ontario Canada love you’re cruising it’s outstanding love it
Thanks for the tip on using mayonnaise . I eat a lot of seafood and anything to improve my dinner experience is helpful. Again thanks
Cover any fish work lots of Mayo and lemon and bake it
Happy to help!
Thanks for the video chef, very informative with those important bullet points!
Glad you liked it. :)
Ughh...that looks so darn tender
Masterpiece
Master ❤
good lesson
Yes chef !!
Thank you:))
Looks tasty!
Uf.....those sauces at the end ❤❤
Like a boss!
perfect
Thank you
Same here. PNW guy. The Nice thing about Best Foods Real Mayonnaise is that you can fill A WHOLE salmon gut cavity with that mayon, along with some Walla Walla Sweet onion rings and other bits, , wrap in foil and put it on the open fire or grill. Once it is done, you will never have a better bite of salmon. Also can oven bake Mahi-Mahi with a Mayon layer facing up, till golden. Never better Mahi Mahi. Remember folks, Sockeye salmon cooks in moments. Once the fish oil rises to the top of the fillet, ,it's done. The others a bit longer,,with maybe the exception of Pink Salmon. Love me some rockfish tho'., Gonna give that a try.
What are your usually other bits?
📝 with thanks Chef.
good one :)
Grilled white or pink fish always awesome taste
WOW great job that looks amazing thanks for the tips , you should look into a mini or tail gate Santa Maria grill stainless steal, it would probably save you lots of time grilling and would look great in your Restaurant. Or even have some one build the Santa Maria style (Grill and Crank ) to fit over your box
Nice
Where can I get that charcoal grill setup? Sweet.
Some useful tips - thank you. Can you please elaborate on how you salted the fish?
I want that grill
Great work Chef! I can imagine a little stress if 6 orders come in for that small grill though. Yikes!
they start them on the grill and transfer to the oven.
its nothing new or special.
Master Class. Thank you.
Glad you enjoyed it
Super 👌👌
ProFishant fish cook!
Does anyone know where to get a commercial grill like the one he is using?
i love your passion cause the moment you walk away you messed up…
Are those ChefsPress brand cooking weights? Looks exactly like the ones I use (and you can stack the same way) on my steaks 😂
I thought he was doing a taste test, until I saw the piece being plated 😂 looks delicious though ❤
It really tasted fantastic. :)
he did take a bite 🤣
For each order how do they hold it ?
Yuuup!! Just give me the whole piece.
I saw somewhere a video of someone firing up a gas stove and watching the moisture fly up the side of a pan as the gas ignited. Apparently, this is not moisture from the air or even from the sides of the pan, it's actually water in the gas. This moisture will limit how good a sear you can get on any food your are trying to cook. The next 'wettest' option for grilling is wood, which also releases moisture. Charcoal is a very dry heat so produces the best sear. Not sure if this is true, but it seems right.
Awesome info, Thank You
Glad it was helpful!
Yo is that popped Sorghum on the plate?? I’ve thought about that before..
(Fish looks nice too)
I’m really interested in the grill/barbecue that you’re using?
Watching from the U.K.
Me as well and I live in Maryland...
I hate cooking, but I love watching other people cook. And I love fish.
Was that an appetizer?… looks delicious
Nelson Reilley was a Goodyear Star Chef!
anyone know what brand or kind of grill that is?
Whats the brand of that grill?
Does anyone know what brand of grill is?
Man, John C. Reilly has a lot of talents.
GREAT vid... I hate it when the fish sticks and falls apart on the grill. Those simple tips are like finding gold. Now... to find some FRESH fish.
Glad you found it useful. Happy grilling!
idk what it is about this chef but he's cool
We don't usually leave Skin on fish here in Florida.
Who knew .. mayo and buttter .& seasoning
Thx u
Great job. But as a fisherman I have to tell you, dredged in flour, after your quick brine. Then thrown into a pan with butter and olive oil skin down and fried us pretty hard to beat as well
Carbs cause cancer.
Do you maybe have a video showing that method? I'd love to try
Gonna take the guy in the video's word over yours chief.
@politely vulgar literally holding a fish in his photo...
Can someone point me to who makes that charcoal grill box?!
I went into that man’s van and he put that cake tester in my cake.
I didn't know Aleksandr Emilienenko is a chef now!
"it's not that hard" says the man with the burnt fish 🤣
Im surprised i had to scroll this far to find this. He totally burnt the skin and called it “crispy”.
What kind of commercial grill is that ??
Fish skin is dark carbonized in Michelin rest. Bravissimo!
I dunno who this guy is, but daaaaaaaaaaaaaaaaamn
when you say opening up the scales, is this fish been descaled or not? looks descaled from the video? thanks
Yes, that's correct. He had descaled the fish before cutting the fillet. He was basically moving the skin folds (of the scales) open and closed in order to scrape some of the water out and get the skin ready for the grill.
I like this……
You can steam fish as well with soy sauce, sugar and ginger for the sauce
How long for?
I would want the entire slab filet and not a 1" wide little slice. Great lesson and I did learn a lot!
It's a 7 course tasting menu. So the portions of each course have to be smaller. But it tasted absolutely divine and sure had us wanting more.
@@positivelygroundfish oh thanks didn’t realize that!!!
I love the way Seth Rogan cooks his fish! So inspiring!
Thank you, John C Reilly.
Wait u can fish for grills?
State of the art, thank you! A bit too rare for my taste, but it's a question of timing, I guess.