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Friday Night Fish Fry...
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Clay Q
Posts: 4,486
Thanks to those that have been makin blackened fish I got "inspired".
Fresh Atlantic grouper, no skin, no bones, no kidding. My own blackened fish seasoning. I brush the fish with melted butter then dump on the seasoning.
Into a hot cast iron pan with more butter, woooo hoooo, can't get enough of that hot stuff!
All done, time to sit down and enjoy.
High flavor crust, delicious moist meat inside.
Eat more fish, it's good for you.
Fresh Atlantic grouper, no skin, no bones, no kidding. My own blackened fish seasoning. I brush the fish with melted butter then dump on the seasoning.
Into a hot cast iron pan with more butter, woooo hoooo, can't get enough of that hot stuff!
All done, time to sit down and enjoy.
High flavor crust, delicious moist meat inside.
Eat more fish, it's good for you.
Comments
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Man I could eat grouper all day. Yours looks de lish. :P
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Thanks.
DianaQ said the same. So I'll be makin this again.
Hope you did not get hit with storm damage, nasty weather. Stay safe on your motorcycle rides. -
OHMYGOODNESS! I be LOVIN some blackened fish.I am an advocate of coating in butta before the seasoning. :)PURFECT.
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Thanks Clay. Some how we manage to skin by. Blessings to you and DianaQ as well.
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Looks great. Cast iron is great on the Egg.
Grouper is such a wonderful fish.Thank you,DarianGalveston Texas -
Looks wonderful Clay
Ross -
Great meal. We have fish fries down south also. Just had frog legs, cat fish and gator tail for lunch here yesterday. Come on down.
http://twisterairboatrides.tripod.com/ -
Nicely done, look how perfectly cooked!Knoxville, TN
Nibble Me This -
Thanks Hoss.
Thought you was lost in the swamps without a compass. :blink:
Good that you're back alive and kickin. -
Darin,
Yeah, grouper is excellent to cook with and delicious to eat, a win win. I had a choice of Pacific grouper or Atlantic, I went with Atlantic. Still learnin my ocean fish living well inboard not seaboard. Sweet water game fish I'm familiar with. You is in a VERY good position to pick up fresh seafood right from the commercial fishhouse in Galveston. Great photography opportunities as well I would think... -
Thanks Ross.
Next time I'll have some grape squeezins with blackened fish, thinking Concannon Merlot, easy drinkin. -
Looks great, Clay! I haven't done anything blackened in a long time. Care to tell us what was in the the blackening rub?
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Hoooweee that looks like a great place to have fun and enjoy fresh fish and amphibians.
Is that the same place where you ate BBQ'ed Baby Manatee Toes? Yummmmy. :laugh:
For breakfast I just finished leftover blackened grouper wrapped in a butter toasted nan bread. Was good with a mug of French press java.
Have a great day Richard! We are enjoying your seasonings. -
Thanks Chris!
Awesome site. My complements to you on your magnificent cooking and superb photography. Impressive. :cheer:
I'm not giving up on you yet...have you tried Dizzy Pig Maple Glazed Salmon??? www.dizzypigbbq.com
Go to recipes. -
Thanks John. Yes I can.
By the way, I got your starter out, going to make pita bread tomorrow. Greek seasoning lamb burgers is on the menu. Moved the "Baker Egg" out to summer quarters yesterday. I need to design a table with wheels for the large, I'm getting tired of watching DianaQ moving them around by hand. :laugh: :P :laugh: :P
Anyhow...this seasoning I whipped up and it did the job just fine although someone might like more salt and heat.
Clay's Cajun Blackening Seasoning (mild)
4 T sweet paprika
2 T coarse salt
1 T Dizzy Pig Swamp Venom (add more for heat)
1 T onion powder
2 tsp black pepper
2 tsp dried oregano
2 tsp dried thyme
1 tsp garlic powder
1 tsp celery seed
1 tsp dried dill
Brush skinless thick fleshed fish with melted butter and apply a heavy amount of seasoning to both sides. The butter helps the seasoning to stick on the fish. Add 2 T clarified butter to a very hot cast iron skillet and blacken fish evenly to both sides until fish is 145 degrees in the thickest part.
Enjoy! -
Damn that looks good. Off to see the monger.
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Blacken fish cooked in butter...nothing wrong with that...Did you use clarify butter in the CI skillet?Large, small and mini now Egging in Rowlett Tx
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Have fun!
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You bet. Gheeeeeee
See recipe posted to egret. -
Thank you for that, my friend. Dang, I gave away my bottle of Swamp Venom to someone at my fest because I never used it!!
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Wife is not a big fish lover but we should eat more fish.Thank you,DarianGalveston Texas
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Looks good Clay, methinks your travels to the south are paying dividends!! :laugh: :P :laugh:
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Yeah, I'm rightly influenced in a gourmet way. Love the fruits of the land and the bounty of the sea when I'm down in Florida. Great people also...
Thanks Capt'n.
Workin on a new table design for the mini, it will be convertible as a table top hibachi or free standing 30" height table. Lot's to think about with joinery, going to be tricky but the outcome/function will justify the extra design work. -
That looks great! How big a piece of fish is that?Thanks for sharing.Randy
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Atlantic grouper can be all sizes. This was almost 2 pounds of a fillet with tail section cut off so the thickness remained fairly consistent. At home I cut into manageable pieces for turning in the egg. As the fish cooks it often starts to fall apart because it's so tender. A smaller portion around 8oz. is much easer to turn with very hot fire going. So 6oz. to 8oz. pieces is a very good size for cooking as well as individual serving size.
Hope this helps to answer your question.
Good luck and have fun cookin fish in the egg! -
Clay I love blackened fish, the peppery taste the butter the flames the show , yours look great, must have some soon
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