Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Fish question revisited

WessBWessB Posts: 6,937
edited November -1 in EggHead Forum
Sorry to bother everyone again...for those who were involved in my post earlier about my first fish cook, we picked up some cod and I decided I would use NatureBoy`s suggestions ( which I will paste in here ) can anyone give me any more details on this cook...any ideas on the portions of the paste ingredients he is far as the cajun spice is concerned I am planning on using Emerils Cajun essence, should I load it on like a rib rub or sprinkle it like a salt??? Any pointers would be appreciated as previously stated I dont like fish and certainly have never prepared it...[p]WessB
You need to be edumicated!! If you like those fish sticks, you would probably like most non-oily ocean fish. The key is to buy fresh stuff. If it smells fishy, it is not fresh. Any of the white fleshed fish will be up your alley. Cod is what they use a lot in those fish sticks. A nice thick cod filet is perfect. Or grouper. Or halibut. Something along those lines.[p]One good and simple way is to make a paste with yellow mustard, dijon mustard, lime juice, peaunut oil, and some spices (a cajun spice is nice). Slather the filet and let sit while you heat your egg more than an hour....and gently slap it on direct at 400. 2-4 minutes (until browned) then flip gently...only once. 2-4 minutes more and just when it wants to flake, gently remove. Should be nicely crusted, slightly firm and moist and wonderful on the inside. You will like the texture of fish done this way. [p]For one who doesn't dig fish, Get fresh ocean fish. Spice it up. You will be a convert!
Keep us posted.
NB [p]Thanks to all...
Have you hugged your Egg today?


  • sprintersprinter Posts: 1,188
    WessB,[p]My guess is that you would want to sprinkle the fillet, NOT like you would with a butt or brisket. Too much spice, especially a cajun spice, will really cover the flavor of the fish and be too spicy.[p]I've not ever made the paste that NB is writing about but it sounds interesting. The mustard it would seem will add a char crust to the fillet, much like on a steak. The spices will ultimately add the flavor to the fish. If you wanted to, you could just put the oil and lime/lemon juice on the fish, then add (sprinkle) the spices, then cook as he suggests and you would not have the crust on the fish.[p]Good luck with the fish, I really think you'll be pleasantly surprised with the results. Sorry I'm not too much help on the proportions of mustard oil etc, NB will have to help us out there. My guess would be to mix it up so it is thick enough to hold to the fish.[p]Troy
Sign In or Register to comment.