For an elegant dinner party centerpiece, try serving a whole fish. It’s surprisingly fast and easy, but getting the fillet from fish to table can cause some stress. Here are two simple steps to success:
Divide the top fillet into 2 parts by running a knife down the center of the fish, gently pushing the 2 halves apart. Carefully slide a spatula under each fillet to lift it off.
Remove the main line of bones running through the center of the fish by lifting it up, beginning with the tail. Divide the bottom fillet.
Not up to a whole fish? Check out these 7 delicious recipes for summer fish grilling.