The Grilled Fish Advice José Andrés Has For A Better Dish

In an interview with Food & Wine, chef José Andrés shared that a “lot of people don't use the skin” of the fish when grilling it, thereby missing out on “the best part.”

Fish skin helps fish retain its natural oils by holding in moisture and fat. Plus, when properly seared, it can also provide a nice crispy contrast to the soft, buttery flesh.

Additionally, fish skin provides a safety layer between the flesh and the grill, so it can help widen any margin of error, preventing any flesh from sticking onto the grates.

Lastly, fish skin is rich in fatty omega-3 acids and proteins that help the heart and brain function, as well as aid in muscle growth. The gelatin in it helps improve skin health.