Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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