Best way to cook fish on a large egg?

GangGreen

Any suggestions? Plan on cooking tuna this week. I have a cast iron grid.

JLOCKHART29

I cooked 1 1/4 inch salmon stakes direct last night at 400 degrees for 4 min. a side. The thickest part was medium but the rest was well. I like mine medium rare. Adjust yours acordingly.

East Cobb Eggy

Beautiful.

Greg

Michael B

Tuna steaks
from Weber’s recipe list.

Marinade:
6 tablespoons unsalted butter, melted
6 tablespoons Asian-style sesame oil
6 tablespoons rice vinegar
Juice of 1/2 lemon
1 & 1/2 teaspoons dried thyme
1 garlic clove, minced
1 crushed Thai, Hunan, or other tiny hot red chile

4 tuna steaks, each about 1 inch thick

1/4 teaspoon coarse salt, either kosher or sea salt. (Do not use regular table salt!)

**********

1. Heat up a cast iron skillet. HOT!

2. While the skillet is heating up, place tuna steaks in non-reactive dish and pour the marinade over the tuna. (Do not use an aluminum pan) Allow steaks to sit in the marinade at room temperature for 20 to 30 minutes.

3. Stabilize Egg at about 225*.

4. Sprinkle cast iron skillet with kosher salt. Drain the steaks and sear about 1 minute on both sides. (This is going to make a lot of smoke.)

5. Transfer the steaks to the Egg and cook to desired doneness, 20 to 25 minutes for medium-rare. Avoid over cooking.

**********

Sauce:
1 cup hoisin sauce
1/2 cup rice vinegar
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 teaspoons minced ginger
1 teaspoon ground anise
2 garlic cloves garlic, minced

1. Combine all ingredients in a saucepan and warm them over low heat for about 10 minutes.

2. Serve the sauce hot or at room temperature. It keeps, refrigerated, for several weeks.

Serving suggestion: You can thin the sauce with a little water and use it in a stir-fry with broccoli, scallions, red bell peppers, and sliced water chestnuts.


More seafood recipes here:
http://www.weber.com/bbq/pub/recipe/category.aspx?c=fish

[Deleted User]

To my mind, there's only ONE way to grill Tuna-
Sear at 60 sec./side and you're done! Sear at about 600 -700

I like to rub with Evoo and then coat with toasted sesame seeds but I hear cracked pepper is excellent too.


Keep it rare. you can watch the sides as the color changes to make sure you don't overdo it.

[Deleted User]

Actually, those pics don't do it justice.
It looks a lot better in real life, or maybe I'm just better at cooking them now than I was then.

GangGreen

Bob,

Have you ever tried TREX tuna steaks? I was thinking about givin that a shot.

[Deleted User]

That's kinda like what I do except I don't put them back in after the sear.

I think tuna needs to be rare, or at least is at it's best that way.

FWIW- the searing temp could be higher than 700, it all depends on how you like 'em.