Advice for fish, please

mrs_story · July 2016

I like fish. My husband and daughter want nothing to do with it. Since I do almost all the cooking, and I don't like to make two meals, I never have fish unless we're eating out.

Well, I'm picking up stuff for burgers tomorrow, and I noticed they have a few different types of fish on sale. I don't know what I'm doing, and I'm looking for some guidelines. I suspect the burgers will go on first (we have a cast iron half circle griddle), and once those are pulled we can do my piece of fish. Thinking about the boneless rainbow trout fillets. They also have wild-caught rockfish or Dover sole. ?? I'm not sure I've ever heard of rockfish before!

I did a search in the forum, and I see most people cook their fish right on the grate. Is it because those pieces had the skin on? Do you flip the fish? If you use wood chunks, are certain kinds recommended or ill-advised for fish?

We will have an extra burger for me, just in case it doesn't go well with the fish.

GregW · July 2016

I don't know much about fish either.
I can say that the rainbow trout is very good and mild flavor. I think I would use a mildly flavored wood such as a fruit wood, maybe pecan.

nolaegghead · July 2016

This fillets like Dover sole or rainbow trout can fall apart on the grate without the skin - they cook well in a pan (and of course you can just fry them - where they will taste good but just like any other fried fish).

For the thin stuff, I usually just broil/bake or pan fry in some butter (a meuniere - brown butter - is magical). Thicker, meatier fish, including steak cuts or with the skin cook on the grate well. Fish can stick to the grate at first, keep cooking it until it releases. Some people use a mayo coating to help the stick problem. Planks are another option.

Fish is done around 125 in the center.

mrs_story · July 2016

Thanks so much for the advice -- especially the temperature! He's really big on checking temperatures.

Trout seems like a safe choice . . . my husband said he'll take a bite, and trout doesn't sound as foreign as rockfish!

I see that they're going to have swordfish steaks on sale next week. *I* was kind of hoping to try some salmon, but he thinks he hates it. Neither of us have had swordfish, so maybe I'll give that a shot.

Hopefully I'll have good pics to share!

evie1370 · July 2016

When I cook trout I insert lemon slices and some pieces or thyme or rosemary. S&P with a little oil and put them in a perforated grill pan on the BGE. They are done quickly, when the fish starts to flake, at about 5 mins or less a side.

Good Luck and post pics!

Wardster · July 2016

There are many names of fish that span different species. Rock fish might very well be stripped bass. Very mild, firm, white fish. Good with anything and certainly not 'gamey'

YukonRon · July 2016

We do sockeye salmon on soaked cedar planks. Cook to 125F, as @nolaegghead had mentioned. ( He is extremely knowledgeable and has made me a better cook). We enjoy a marinade first, and smoked with sugar maple.

fishlessman · July 2016

the sole and probably the rockfish can be done en papillote. i use a stapler to fold it up, just makes it quick. do some googling, all kinds of flavor profiles, i use flounder, cod, haddock, pollock, any white fish. im not a fan of rainbow trout, have cooked it hundreds of times and the only rainbow i liked was pickled raw by a cambodian neighbor, could not stop eating it

this could be cooked with the burgers

https://www.youtube.com/watch?v=6LqWmcvIjNY

billt01 · July 2016

Brine

1/4 cup salt
1/2 cup brown sugar
2 cups water

Heat to incorporate (add ice to cool faster)

Ingredients

Paul Perdome's Salmon seasoning
Agave Nectar
Brown sugar
Butter

Procedure

Marinate salmon fillets for 30 minutes in the brine. Once out the brine, dust both sides with the Paul Purdome's and then rub brown sugar. I put the two fillets on apple soaked cedar planks then smoked with maple and cherry for 45 minutes at 275 degrees. Once off, put a small slice of butter and drizzled with the Agave nectar. I served on a bed of fresh spinach with sweet potatoes.

It was good...

Wardster · July 2016

fishlessman said:

the sole and probably the rockfish can be done en papillote. i use a stapler to fold it up, just makes it quick. do some googling, all kinds of flavor profiles, i use flounder, cod, haddock, pollock, any white fish. im not a fan of rainbow trout, have cooked it hundreds of times and the only rainbow i liked was pickled raw by a cambodian neighbor, could not stop eating it
this could be cooked with the burgers
https://www.youtube.com/watch?v=6LqWmcvIjNY

HA! If I hadn't clicked the video, I would have thought you used staples to hold the rolled up fish together...

Fred19Flintstone · July 2016

My advice for Fish?

Image: https://us.v-cdn.net/5017260/uploads/editor/ag/lhpech5pk2xq.jpeg

DO NOT BETRAY MICHAEL CORLEONE!!!

mrs_story · July 2016

Wowee! Thanks for all the responses!

I ended up picking up some boneless rainbow trout fillets and some EZ peel shrimp for me. Husband and daughter can have their burgers and leftover twice baked potatoes from a couple days ago. I'll have my fish/shrimp & some baby Portobello mushrooms (again, I'm the only one who likes mushrooms. *sigh*). I'll probably fix some sort of simple cucumber salad to round it all out.

You guys have given me some great options and information. I really appreciate all of you! My fingers are crossed! I'll try to remember to take some pics & share.

SciAggie · July 2016

Chiming in a little late, but I would urge you to try some fish en papillote as well. I think that is a method that yields flavorful results and you can prepare it along with other items for the rest of the family. It is quite easy to do. I like parchment for presentation, but foil also gets the job done nicely.

mrs_story · July 2016

I have parchment -- I'm definitely looking into different techniques before dinner! I got two pieces, so I can even try it two different ways & see which turns out better.

gmac · July 2016

I did marlin the other day, it holds together on the grate just as well as the burgers would. Swordfish would be similar.

annjamaican · July 2016

I'm terrified of putting fish directly on the grates since it's likely to fall apart. I usually stuff my whole fish with seasoned greens, rub with seasoned salt, wrap in parchment then indirect. Bacon-wrapped trout can probably go right on the grates.

Renaud · July 2016

My wife and I love salmon on alder planks. Cook at 350° until internal temp gets to 115° then glaze with whatever you like. We like real maple syrup, mustard and a little lemon and the cook until 125°. So good. No flipping.

Captain_Paul · July 2016

Swordfish steaks will cook very well on the grate. I'd cover in EVOO and garlic and at the end drizzle melted garlic butter.

Hook_emHornsfan_74 · July 2016

I did halibut tonight at 350° on great. Was amazing. Nice thick piece of fish. It held up nice on the grates

mrs_story · July 2016

UPDATE!

After my husband pulled the burgers he stepped aside for me. It was fast & furious. I suspect with experience it will feel less hectic.

Put marinated shrimp on the cast iron griddle. Turned them after a couple minutes, and then added the trout to the grate. Pulled the shrimp, waited for a few minutes, then pulled the fish. Then cooked the mushrooms on the griddle.

Shrimp were tasty! Typically my husband wants just battered deep fried fish, but he liked these. They cook with the shells on, which appealed to me since this was my first time grilling shrimp. I hoped it would help keep me from overcooking them. I maybe could have pulled them a minute sooner, but I'm happy with how they turned out. Here is the recipe I used:

http://allrecipes.com/recipe/247366/chef-johns-indoor-bbq-shrimp/

The fish was very mild. I gave the skin a spritz with Smart Balance cooking spray, and it didn't stick to the grate. It was dressed with brown butter, lemon juice, a little dill, salt & pepper. I think I would have liked a little more oomph to the flavor. And maybe I could have left it on for a minute longer. This was a nice start, and we will be cooking fish again.

Mushrooms cooked WAY fast. I think maybe the griddle was a little too hot. But they were tasty, too.

Thank you so much for all your advice! I'm sharing some pics -- the one of the food on the grill isn't very clear, but you get the idea.

nolaegghead · July 2016

First of all, looks absolutely delicious. Very nice job.

Regarding Papillote, it is a great technique insofar as name and presentation. That's sorta what helps make a dish work. Essentially it's a way of steaming fish, and on the egg, it puts up a barrier to smoke, so you might as well do it in the oven. (although the egg makes it a bit sexier in the process)

pescadorzih · July 2016

gmac said:

I did marlin the other day, it holds together on the grate just as well as the burgers would. Swordfish would be similar.

What did you season it with? I have some to try in the freezer.

Little Steven · September 2016

You may want to look up Jay's (SN686?) recipe for shrimp burgers. They are excellent and you could probably substitute any fish or shellfish.

clemsontyger97 · September 2016

I'm far from an expert, but have had pretty good success with different fish and different methods...grilling direct, CI skillet, and planked. Here's a few of my recent ones:

http://eggheadforum.com/discussion/1198853/yellowfin-tuna-from-last-night#latest

http://eggheadforum.com/discussion/1198670/blackened-catfish-and-cedar-planked-halibut-and-scallops#latest

http://eggheadforum.com/discussion/1198563/just-some-grilled-mahi-and-something#latest

GrateEggspectations · September 2016

One thing's for sure - don't take any advice on the subject from a guy named @fishlessman.

Advice for fish, please

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