Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Need recipe on grilling tilipia

Did a search but came up empty. Need recipe's and grilling temp with approx. time.Thanks

Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Just did some blackened talapia Tues. night. I used a CI griddle on the grid. I get the lump lit and the put the griddle on the egg. Go to about 500 dome temp (not sure how hot that makes the surface of the griddle). Talapia filets are coated with melted butter and then liberally seasoned with Paul Prudhome's Fish Magic. Cook on the griddle about 1 minute per side.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • JimSJimS Posts: 78

    Thanks Texas

     

  • nolaeggheadnolaegghead Posts: 19,619
    Coat the filets with mayo and your choice of spices.  @400 F (ish) cook direct for about 2 minutes a side - flip with a long spatula or one designed for fish.  Only flip once.  Take off when the center of the filet in the thickest part is opaque.

    Or you can plank them.

    Or cook en papillote - all the recipes work for just about any fish.

    If it's a whole fish, just throw them on.  This is a pic of a couple of whole Tilapia (cut the heads off so I didn't have to watch them staring at me ;) )



    image
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 19,619
    They mayo is to keep them from sticking - you won't taste it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • twlangantwlangan Posts: 297
    I coat with olive oil and sprinkle lemon pepper seasoning and some salt. 300 deg, raised direct for about 10 min. I don't flip. Comes out great every time. Use a wide metal spatula to apply and remove from grid. They are delicate and fall apart easily.
  • I would suggest planking.

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • KokemanKokeman Posts: 816
    edited June 2013

    I do mine in a cast iron skillet, 400 degrees for about 2 minutes per side. I use cajun spice or Dizzy Pig snake venom. I don't use all the butter in the picture anymore. Just a little olive oil. The plain one was for my daughter.

     

     

  • KokemanKokeman Posts: 816
Sign In or Register to comment.
Click here for Forum Use Guidelines.