It is the ONLY way I will now grill any fish fillet. And there's usually room on the tray for some asparagus and onions. Nothing is ever turned on the grill and I use a spatula to slide the foods off the tray when done.
The fish is cooked on a small perforated grill pan (that can fit on to the char broiler) until the bottom edges show the browning crust and the top surface begins to turn opaque, and then the tray is put above the char broiler on the upper rack in Zone 2 to finish setting the glaze.
I set the grill to 425° and it takes about 5 minutes on the char broiler before moving the pan on to the upper grate which is Zone 2.
For this meal, I glazed the salmon with a very thin sauce I use as a dressing for my Chinese Chicken Salad and then another brushing just before serving.
The Mushu vegetables are seasoned with some Hoisin and some of my own teriyaki. They are quickly stir fried on the kitchen stove. And assorted vegetables as always to complete the plate.
Shelly
