From hot dogs to halloumi and wild leeks to watermelon, just about every provision can be made more delicious on the grill. My recent obsession is fish; a short trip to the grill takes its delicate flavor profile for a wild ride, imparting a char and an intoxicatingly smoky aroma that can’t be replicated. Another reason to love fish on the ‘cue: the versatile protein also works well in an extensive range of preparations. Here are five of my favorite methods!
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