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New Owner - Need help w/ Fish

edited 2:42PM in EggHead Forum
Purchased a large today and just finished a perfect batch of baby backs. I'd like to do fish tomorrow evening. Does anybody have suggestions on what and how to cook?

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Kurt, I have done fish twice..once a salmon, a few days ago a pair of 5 lb. Walleye fillet. I need some improvements yet. What specifically are you wanting and someone will have a recipe for ya...
    Good luck...and have no fear..they can be done nicely.
    C~W[p]

  • EarlEarl Posts: 468
    Kurt,[p] Kurt, can't help with fish to much, I scale them, then place on the grill with plain old salt and peper. The skin will help to protect the meat, just flip about every 2-3 mins untill done. This is how I cook them on the lake ice fishing. can't get any fresher than that.[p]Earl
  • GretlGretl Posts: 670
    Kurt,
    I'm in a screamin' rush to get out of town this afternoon, so I can't write too much. Check the recipe section for some fish ideas. [p]I've had foolproof luck with putting a nice slab of salmon or steelhead trout on a rack over a drip pan with some water. The fish doesn't dry out. I've done direct without flipping, just keep the skin side down. Good sauces are endless; soy, dijon, bourbon, maple, Hellman's Balsamic Tangerine...just let your imagination take over. [p]I smoked a piece of steelhead trout this weekend. First, I covered the filet with salt and left it in the fridge for a day. Then I washed all the salt off thoroughly with cold water and left it uncovered in the fridge for a day to dry out. I Egged it on a rack over a pan of ice for about an hour and a half at a low temp; 250 and then closed down to dwell. I used cabernet chips. The result was the smoky, fairly dry, fairly salty smoked salmon you get at a gourmet shop. I served it on corn blinis with creme fraiche. Very happy family, no leftovers. No calories. Yeah.[p]Cheers and have fun!
    Gretl

  • Nature BoyNature Boy Posts: 8,399
    Kurt,
    Like CW, I was waiting on more info from you on what type of fish you plan on cooking. [p]For salmon and trout or steelhead, they do very well with an indirect cook and a little smoke. See Gretl's Salmon Recipe under "new recipes" for one idea. Also Mickey T's Xmas Salmon in new recipes. There are a few other good fish recipes. Many of them under "new recipes"....many of which are not new.[p]With white filets, i like to make up a paste...for example lime juice, dijon mustard, or Mrs. Dog's, peanut oil, and a spice mixture (I like ginger, onion powder, corriander, green peppercorns and some cayenne....and maybe a little oregano or parsley or dill or the like.) Grill direct at 400-450 for 5 minutes a side until it flakes. I do it directly on the grid (make sure to use plenty of oil in the paste) and flip only once....gently. Use a fish basket if you aren't comfortable with doing it right on the grid.[p]Whole fish do nicely direct (at lower temps) or indirect. Some fruit and onions in the cavity is nice.[p]Keep us posted on what you do, or if you have a specific fish in mind.
    cheers!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,
    Can you please detail one or two of your recommended pastes. I’m making the fish for my wife so I would prefer not to experiment with how much of each ingredient. I’m going to get the freshest white fish my local grocery store has on the way home.
    Thanks,

  • Nature BoyNature Boy Posts: 8,399
    Kurt,
    I usually eyeball it, but as an estimate for maybe 2 one-pound filets.[p]Juice from half a lime (or a tbsp or so of Hellmans Citrus Splash), 1 tbsp yellow mustard, 1 tsp dijon, at least 1 tbsp peanut oil, and a tbsp or so of a spice mixture.[p]For the spice mixture, use one with some salt, or add salt to taste. I usually mix up 1tsp corriander (ground fresh from the seeds), 1 tsp ginger powder (or Penzey's cracked ginger is better if you grind it yourself), 1 tsp (or to taste) fresh ground green peppercorns (any peppercorns okay, but the green are a bit milder for fish), 1 tsp onion powder, and maybe a 1/2 tsp of the herb of your choice.[p]Mix it up into a paste and slather it all over the filets. Let sit for no longer than an hour, then grill.[p]That is an example of something simple that works great. Sometimes I will even use Prudhommes Seafood Magic, or another seafood seasoning in the paste. Or some cajun seasoning. [p]If you like it simple, some fresh herbs and olive oil and a bit of salt and pepper, and you are rolling.[p]Hope that helps a tad.
    Great day here in Northern Virginny today. We hit 80.
    Cheers
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,399
    Actually we hit 90 today. Weird stuff. No 70 degree days yet this year, and all of the sudden we are at 90![p]Let us know what you do with the fish.
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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