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Mushy Grilled Redfish?
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Eggmeister, Ph.D
Posts: 32
I cooked 2 filets of redfish on a cedar plank at 325* indirect for 30 minutes. The fish was kind of "watery" as my wife said. I wonder if it was the cooking; or the fact that I covered it in foil for about 20 minutes after taking off the egg. Whatever the case, this was my first attemp at fish and I think I messed it up like I did with my first attempt at Butt (now perfected) and brisket (never have tried again). What's up with the mushy fish? Is there a better species to grill than redfish?[p]Thanks guys and gals!
Comments
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Eggmeister,Ph.d,[p]Canadian Fish Industry released a report several years ago that suggested 350F per inch of thickness. Usually works for me.
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Eggmeister,Ph.d,
Sometimes the fish store freezes the fish or preserves it in some kind of bleachy liquid. I've pretty much stopped buying fish or ordering it in restaurants as it shows up this way, smelling of preservative.
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Richard Fl,[p]Does that mean a two-inch fish gets 700 degrees? <LOL>[p]
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Haggis,[p]Possibly, but we could try it at 175F for 4o minutes.
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Eggmeister,Ph.d,
IMHO no better fish to grill but ditch the cedar. I leave the skin on and grill 375 skin side down for about 15 minutes or until the fish starts flaking. Light coat EVOO, your favorite spice and lemon slices on while grilling. Dome closed while cooking. Good luck. Popsicle
Willis Tx. -
Popsicle,
Direct or Indirect at 375?
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Popsicle,
I second this method. [p]I have even left the scales on with good results. I find the easiest and tastiest things to coat it with is good Italian salad dressing.[p]Mike
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Eggmeister,phd,[p]Either way. I prefer direct.[p]Mike
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Eggmeister,phd,
I perfer direct and agree with Mike about the good Italian dressing. Popsicle
Willis Tx. -
Eggmeister,Ph.d,
The scales left on act as a natural barrier between the meat and fire, no board needed. Cook direct at 350 degF until the meat flakes with a fork. Lemon butter baste.
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<p />dover_gal,[p]That's why I only eat the ones I catch. I love to heat up the cast iron skillet on the egg at 450 or so then dip the fillets in butter, then season with Chef Paul Prudhomme's redfish magic. Cook aprox. 3 mins per side.[p]
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