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Best Fish You've Ever Egged

I'm going to cook fish tonight. Last week, went with cedar plank salmon seasoned with Chef Paul's Seafood Magic. Want to go in a different direction tonight, so...let's hear abt the best fish you've ever Egged.

Please. And thanks.
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Comments

  • Ginger Miso Red Snapper in a Shiitake Mushroom Broth

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    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Swordfish and wahoo. 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • FoghornFoghorn Posts: 2,371
    edited November 2013
    Blackened Mahi Mahi. Get egg and cast iron pan to 500+ degrees. Dip filet in melted butter then cover with "blackening" spice mix (I just buy whatever is available). Throw it on the cast iron for 1 minute per side or so.

    This works with shark, halibut, and redfish for sure. If the filet is more than about 3/4" thick it will need to cook longer.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • I've only cooked one fish so far in my career... salmon with Old Bay black seasoning on an extra thick BGE cedar plank.
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  • For me the best fish I ever Egged was a Brown Shark I maranider the straks in white wine garlic lemon juice set the egg for about 500 with cast iron grill then egged about 4 to 5 mins a side it was a big hit !!
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • MJHMJH Posts: 102

    Ginger Miso Red Snapper in a Shiitake Mushroom Broth


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    Good lord that looks good. Recipe?
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  • MJH said:
    Good lord that looks good. Recipe?

    Ingredients:

    2 cups Water

    4 tablespoons Aka-miso, divided

    4 large Shiitaki mushrooms, stemmed, thinly sliced

    3 Green onions , dark and pale, thinly sliced: white part minced

    4 tablespoons Vegetable oil, divided

    1 tablespoon Ginger, fresh, minced  

    2 6 oz.   Skinless red snapper filets (or any white fish)

    1/4 cup Panko bread crumbs

    Cilantro, chopped


    Directions:

    1. Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.

    2. Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle snapper fillets with salt and pepper. Spread ginger mixture over 1 side of snapper fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.

    4. Preheat Egg to 300-350, direct.

    3. Heat 2 tablespoons vegetable oil in medium nonstick (or CI) skillet. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • cazzycazzy Posts: 7,764
    Patagonian Toothfish

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    Just a hack that makes some $hitty BBQ...
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  • JRWhiteeJRWhitee Posts: 2,611
    Thanks VI I will be trying that it looks fantastic, of course all your cooks look good.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • GATravellerGATraveller Posts: 1,368
    edited November 2013
    cazzy said:
    Patagonian Toothfish

    image


    Nice to see somebody using its real name for a change!!!  Haha
    "Let us cross over the river, and rest under the shade of the trees." 
    -Thomas "Stonewall" Jackson

    Peachtree Corners, GA
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  • MJHMJH Posts: 102
    Foghorn said:

    Blackened Mahi Mahi. Get egg and cast iron pan to 500+ degrees. Dip filet in melted butter then cover with "blackening" spice mix (I just buy whatever is available). Throw it on the cast iron for 1 minute per side or so.

    This works with shark, halibut, and redfish for sure. If the filet is more than about 3/4" thick it will need to cook longer.

    At the store now and they have beautiful redfish. Might be going this way with Chef Paul's Blackened Redfish Magic.
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  • Sablefish on the skin, sea bass en papillote

    Steve 

    Caledon, ON

     

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  • Grouper or other white fish filet (about 2lbs)
    Mushrooms (about 14 golf ball size)
    Green onions (small handful)
    Yellow onion (half a large)
    White wine (1/4 cup)
    Velveeta Cheese (1lb)
    Salted Butter (1 stick)
    Heavy whipping cream (small handful)

    Grill the fish for about 5 min per side at 400 direct. 

    Melt butter and Velveeta in microwave. 

    Chop onion, green onion, and mushrooms and mix with melted butter and cheese.

    Cut fish into large bite size pieces and place in oven safe pan. 

    Evenly distribute mixed ingredients on top of fish in pan.

    Season to tase ( I used salt, pepper, and DP Raging River)

    Pour half a glass of white wine over everything. 

    Bake in egg or oven at 350 until its all melted together (maybe 25min)

    Play Steely Dan radio on Pandora

    Drink lots of local Texas wine


    Be careful, man! I've got a beverage here.
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  • Has anyone done whole fish direct on the egg?  I would be interested in some whole fish preparations.
    "America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams
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  • I've done snapper, herring and pickerel (walleye) whole. Great!

    Steve 

    Caledon, ON

     

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  • calikingcaliking Posts: 6,791
    Great thread. I've made some decent salmon the egg, but nothing that's knocked my socks as far as fish goes. Thanks for the recipes!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Can I count seared Scallops?
    LBGE
    Go Dawgs! - Marietta, GA
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  • Can I count seared Scallops?
    You bet. It's your party, cry if you want to. 

    Be careful, man! I've got a beverage here.
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  • TerrebanditTerrebandit Posts: 1,306
    Crappie caught by me.
    Dave - Austin, TX
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  • hapsterhapster Posts: 6,796
    Blackened grouper and catfish...

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  • GrannyX4GrannyX4 Posts: 1,453
    Grilled oysters.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Philly35Philly35 Posts: 567
    Has anyone ever done any walleye in parchment paper with good results? I catch a lot of walleye around here and have never cooked it on the egg. Best fish I ever had was in Devils Lake ND at Woodland Resort. It was wrapped in parchment paper.
    NW IOWA
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  • GATravellerGATraveller Posts: 1,368

    I want to try and roast oysters on the egg......anyone tried this?

    "Let us cross over the river, and rest under the shade of the trees." 
    -Thomas "Stonewall" Jackson

    Peachtree Corners, GA
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  • Village IdiotVillage Idiot Posts: 6,951
    edited November 2013
    Another option is Snapper Ponchartrain.  This sauce is so good it's worth Mickey dying for.  Grill the snapper on the Egg, then put the sauce on top.

    image

    Ingredients:

    1 tablespoon Seafood Magic, or blackened seasoning

    4 tablespoons Butter, room temperature

    1/2 cup Mushrooms, sliced

    1/4 cup Wine, dry white

    1 cup Cream, heavy

    1/2 cup Shrimp, or more (or crab)

    1/4 cup Parsley, chopped

    1 bunch Scallions

    1 clove  Garlic, finely chopped

    4 tablespoons Butter


    Directions:

    Heat a skillet and add 1 tablespoon of Seafood Magic (or blackened seasoning). Add 4 tablespoons of room temperature butter (remove skillet from direct heat to keep butter from burning) and melt. Return to skillet to medium heat, Add 1/2 cup of sliced mushrooms and brown. Add 1/4 Cup of dry or semi sweet white wine to deglaze pan. Add 1 cup of heavy cream and reduce until thick. Add 1/2 cup (or more) of medium shrimp (or if you have larger shrimp, dice them in 3 pieces), 1/4 cup of chopped fresh parsley, 1 bunch of scallions (with tops) and cook until shrimp are pink. When shrimp are cooked, add 1 clove of finely chopped garlic and whisk in 4 tablespoons of room temperature butter. Let simmer (but don't let butter separate) for a couple of minutes. Spoon over fish (and, it ain't bad over the rice, either).

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • fishlessmanfishlessman Posts: 16,963
    have done a few i really liked, theres lots of methods here other than grilled fish
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    tuna

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    salmon

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    lobster

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    brown trout

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    how about pistachio encrusted scollop sliders
    :D

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    you said different so heres a shrimp pasta bread bowl

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    this one was messy but good, shrimp horseraddish and cheese on a proscuitto crisp

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    some perch fried in the wok

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    fishlessmans stew

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    salmon pie with tomato dill sauce

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    landlock salmon with apple craisin stuffing

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  • Chargrilled oysters can't be beat.
    image.jpg 2.4M
    Bluffton, SC LBGE, SBGE, Thermapen
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  • GriffinGriffin Posts: 6,785
    Grilled "balckened" trout with horseradish and taragon tartar sauce. image
    p1060243.jpg 402.8K

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • allsidallsid Posts: 402
    Was on a blackened tuna kick for a while-
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  • GK59GK59 Posts: 501

    fishlessman, those perch looked good. Blowing the afternoon off. My have to go down to the river for some if their biting.

    Smitty's Kid's BBQ

    Bay City,MI

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  • calikingcaliking Posts: 6,791
    VI - I think I need to have a separate Evernote notebook for your recipes.

    @fishlessman - I'm about to pass out from goodness overload! Beautiful cooks (and presentation).

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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