Emeril Lagasse: New Orleans-Based Chef and TV PersonalityEmeril Lagasse: New Orleans-Based Chef and TV Personality
Well you know what I think that people are really intimidated about cooking fish. So let's start from the grill, it's all about heat control so, you know, it should be like medium to medium high heat, not just jacked up, ya know, to where. And when you're grilling fish think about it, it should, you're grilling fish so you want a grill type fish. Sword fish, tuna steak, a whole fish, those fishes grill much better than say a sole or a scrod or cod fish. Now the way that I like it, I like it with olive oil, I like to scour it, maybe a little citrus, some fresh herbs. Sea salt, cracked black pepper, and just slowly cook it in the oven for about 20, 25 minutes on the bone, full of juice, full of love, that's how I like it.