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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Butterflied whole fish -- easy and good

Prof DanProf Dan Posts: 339
edited November -1 in EggHead Forum
A local Asian market ran a special on whole fresh "tilapia," a farm-raised freshwater fish: 99 cents a pound! So I figured, what the heck, try an Eggsperiment. I had the butcher split it in almost in half [butterflied] and clean it. He said he couldn't filet it, which turned out to be a blessing in disguise.[p]Cranked the Egg up to 400 -- tossed on some carrot-sized pieces of oak. Spread a little olive oil on the fish and shook on a lot of season salt. [p]Slapped the fish, skin side down, for five minutes, right onto the main grid [rather than using a fine-mesh fish grid], and closed the dome. Flipped it with a couple of big spatulas and grilled it for about five minutes on the other side. The bones held it together well -- a filet would have fallen apart.[p]The timing [10 min. total] seems short, but the rule of thumb on fish is 10 minutes per inch of thickness at 400 degrees in a regular oven. There's no reason to use a different rule in the Egg, right?[p]Came out great -- smoky, nicely grilled, done without being overdone. Fine flavor. The only downside is that this particular fish has a lot of bones, but they were pretty easy to pick out.[p]Has anyone tried a similar technique with trout?
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