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grilling fish of uneven thickness

Citizen_Snips | Jun 11, 201210:27 AM

I try to only buy fish fillets that are of even thickness, but sometimes I inevitably get one that is of very uneven thickness - for example, a salmon fillet that is nearly 1" thick in the center but tapers down to much less on the ends. I usually end up burning the thin ends on the grill by the time the thick portion is cooked throughout. Is there any way to avoid this? I typically start by cooking the flesh side for 5-6 minutes, then flipping the fillet and cooking the skin side for an additional 2-3 minutes.

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