Is flaky crusty seafood possible with the egg?

Unknown

I like to make fish on the grill - and I just got a new Egg -
I tried to make a halibut steak with the BGE - I put on some spices (mixed with a little mayo) on some foil, skin side down, and put it in the Egg @ 250 (like the the cook book suggests) -
I t was clear this was not working so I took the fish off pumped up the heat to 650 (hoping to sear it) put it back in for 5 minutes and then turned the heat down to cook. It must have been on for almost 15 minutes ( much longer than I normally cook fish) in the broiler or on the grill. I like my fish just a bit rare - but this was still uncooked. I had to put it back on the grill for 5 more minutes - but at best it seemed like it had been poached. Very moist - too moist - almost watery. I usually like a little crust on the top of my fish - sort of seared on the outside and then med rare on the inside. Is there any way to achieve this on the BGE?

Nature Boy

cindy,
We like fish with a crust also, and I like to do it direct on the grill over hot coals...like a 500-600 established and burning-clean fire. Works best if the fish is at least 3/4 inch thick, and I like to cut the filets into 4 inch wide strips to aid flippage...or cook fish steaks. The key is to use a little oil on your fish, and a clean oiled grid. Another big key is to flip the fish carefully before it starts getting flaky and wanting to fall apart. And flip only once. 4-6 minutes per side is usually all you need.[p]Just how I do it. Works great for me.
Enjoy your new cooker, and yell if you have any questions. Lots of great help around here.[p]Cheers!
Chris