This technique is used to grill fish fillets.
- Prepare the fish for cooking and pat dry.
- Clean, preheat, and oil a grill.
- Using a cleaver or heavy spatula, flatten the fillets to an even thickness.
- Using a sharp knife, trim off the uneven edges.
- Using a pastry brush, lightly coat all sides of the fillet with clarified butter.
- Coat one side of the fillet with a thin layer of fine white breadcrumbs.
- Place on a platter, cover loosely with plastic film, and refrigerate for at least 30 minutes to allow the breadcrumbs to adhere.
- Season the fillets with coarse salt and freshly ground pepper to taste.
- Using the dull edge of a knife blade, make a quadrillage design on the breaded side of the fish.
- Carefully place the fish, quadrilléed side down, onto the hot grill.
- When the first side is nicely marked and light brown, turn and grill the remaining side.