fish on the egg

Blacken some catfish. All you need is a iron skillet, Paul Prudomme's "blackening majic" and some butter. Quick easy and good!

I am a big fan of "short smoking" salmon.  I crank up the egg for indirect at 375-400 with some hickory or other wood.  I have tried mesquite, cherry, apple and like hickory the best.  I use 4-6 oz skin on salmon and put them in a foil "boat" just to contain the salmon oils (well lubricated with Pam or oil).  We season the salmon with salt and cayenne, but you can use anything you like.  I cook for an internal temperature of 145, usually about 15-20 mins depending on the size.  Smaller pieces get a little more smoke flavor I think.  The salmon will have just the right amount of smoke and be very moist and flake easily.  We do this about once a week - gotta get the Omega 3s!  Sorry the picture is a little out of focus, I was ready to eat!

I have done tilapia before and it turned out excellent. I put the filets in individual tin foil boats, covered them with old bay seasoning and lemon juice and fired up the egg to about 350-400 indirect. I threw in a small handfull of apple chips which really gave them a nice flavor. All in all it took about 30-45 minutes including prep time. Put those bad boys over a bed of wild grain rice and you have your self a fine main course!

If you have a Sam's close by they sell individually wrapped skinless filets of Atlantic Salmon. They are frozen but we've thawed them in a cold water bath and they turn out fine. I hit em with some Dizzy Pig Raging River rub and put on the egg at about 400 for about 4 minutes a side. I use a Weber perforated grill platter designed for fish. Weber also makes a pretty good seafood rub if you don't have anything else in mind.