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Amberjack Fillet Cooked to Perfection

sprintersprinter Posts: 1,188
edited November -1 in EggHead Forum
Hey all,[p]Just an update on the AJ fillet I cooked last night. I know everyone is probably tired of the fish stories but fish on the egg is pretty amazing, if you like fish. It also seems like there have been a lot of requests for fish/salmon recipes in the past couple of days so if anyone wants some recipes or techniques, please feel free to email me and I'll share them with you. I won't continue to post every fish adventure I have, just those that may reveal an interesting technique, interesting flavor, or something out of the ordinary.[p]The recipe I used was the one that Grillin Bill gave me a couple of months ago. The only thing I changed this time was that I used Cognac in place of the dry white wine that the recipe called for. Added a nice hint of sweet flavor to the fish. BTW, I also used cognac on Gretl's recipe for the Bourbon Dijon glazed salmon and it added a nice twist to it. I had approximately a 4-5 pound fillet, 2 inches thick at the chest end and about 15 inches long, about an inch thick at the tail end. It was the chest half of the whole fillet, the tail half was cooked a week or so ago. I grilled it direct over a grate raised up with firebricks (just to keep the fish from being so close to the fire). It cooked at 350 for about 25 minutes, turned 2 times, basted with the sauce each turn. Heavy cherry smoke throughout the cook.[p]Great recipe (thanks Grillin Bill) and great fish. Turned out tender and moist with a nice light crust on the fish. Wonderful.[p]Troy
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