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any ideas for wowing them with fish??

stikestike Posts: 15,597
edited 12:52AM in EggHead Forum
some friends coming over for the first time. they like fish, and they've heard the rumors on the parent-circuit about "stike's egg", so i'd kinda like to wow them a bit. nothing too complicated (was gonna do seafood paella). thought of the old standby of planked salmon with/without some dressing or sauce, but was thinking there might be more interesting stuff out there.

read drBBQ's "big time BBQ" book last night. some good stuff there as always. well as a recipe yielding[li] four gallons [/li]of rum punch! (i gotta party with that dude). but i'm interested in anything i might have been missing lately from you guys.

fishlessman... whaddaya got?
anything simple that really shows off the egg?
ed egli avea del cul fatto trombetta -Dante


  • WessBWessB Posts: 6,937
    The bourbon dijon salmon is always a big hit when I serve it...not overly fancy, but plenty flavorful...
  • fishlessmanfishlessman Posts: 22,718
    ive got fish stew, but really that can be made in the oven. i could dig up a tuna with thai dipping sauce thats real good if you want to go that route. you could also go the bread bowl route in the egg and make a bisque indoors for it, but thats a ton of work and time making the bread
  • stikestike Posts: 15,597
    yeah. that is a good one.

    here's something embarrassing... that's the first salmon i did on the egg. i loved it, and had forgotten about it.

    thanks for reminding me, wess.
    i thnik maybe (with four adults) i could do a cook of two or four different fish recipes. one would be that salmon, because the sauce is pretty easy....
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    looks great. i'm going to be short on time i think.

    fish stew would be not too difficult....
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 22,718
    if deep frying in the egg doesnt scare you, these were crispy moons with chopped scallops and water chestnuts. in the old recipe section there is a simple casserole dish called bigbawbs thats actually pretty good.

  • Talapia or Grouper on a plank is real easy to do. Then top it with a Mango Salsa.
  • I did some Orange Roughy filets the other day. Just a little olive oil and salt and pepper. They only took a few minutes to cook and came out great. Economical too… my wife found them in the freezer section at Sam’s.
  • Not for nuthin' but I find seafood to be tricky with folks you don't know. Some people like it basic and wouldn't appreciate the extra effort of a more complex dish.

    I love lots of seafood but the more complex a dish gets, the more fussy my tastebuds become. I think onions ruin fish but lots of people (my parents included) love onions on fish.

    Wine in a seafood recipe is another sensitive thing. The right amount can be awesome, a bit too much can kill it.

    Not the same thing but I made salmon one time with a maple glaze that reportedly even fish haters liked. No one in my house liked it (including the ones that I can count on to eat salmon). Said I ruined it. I probably screwed up the recipe.

    waaah, waaaah, waaaah!

    Actually that Wess B recipe is sounding good.
  • I forgot-
    Do those damn scallops you do!
  • WarthogWarthog Posts: 84
    I just did this one last Friday. Ahi Tuna, rubbed edges in olive oil and rolled in sesame seeds. 350 direct about 2 minutes per side. Served with grilled peppers/onions/carrots in olive oil, salt and pepper. I had one tomato, so I cut it in half, drizzled in olive oil, coarse sea salt and pepper and dropped that on there as well. Dipping sauce for the fish was just a last minute mix of soy and honey ( I forgot the wasabi). It as very moist and very tasty.

    Good Luck!

  • WarthogWarthog Posts: 84


    Let's try this again
  • Stike,
    I second or third the ahi tuna suggestion. A simple rub of sesame oil, ground ginger, salt, ground pepper(lots) and sesame seeds makes a great taste and presentation. Serve w/wasabi and teriyake on the side. The last time I did this for friends they were clearly "wowed". Of course this is a high temp, super fast sear. You want that stuff rare!
    PS-The cook will be happy too.
  • fishlessmanfishlessman Posts: 22,718
    i almost forgot about this one, for some reason folks in newengland like tuna overcooked. this is a good recipe for overcooked tuna where the sauce makes up for the dryness, i think i added the frozen bluberrie and changed up the spices on this one, i found the recipe in a very old LLbean book that someone had.
  • stikestike Posts: 15,597
    this is how i iknow i'm going senile: i posted a pic of those scallops a few threads down, and never even THOUGHT of them.... that's a good cook.
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    yeah. when all else fails, simple cooks can be pretty amazing.
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    that's a good one. it would kill me to buy that tuna and have them say "i like it well done" :(

    wife's already asking them "wht do you like, what dontcha like?" etc. hopefully after i grill THEM, i can grill some food too
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    i think that may be a winner. safe fish, but a nice twist on it. i won't overcook.

    jeesum. you have a deep well.
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    ...what can i sub for the penzey's pickling spice?
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    i prefer fast and rare too, and we have a decent market nearby that usually carries tuna
    ed egli avea del cul fatto trombetta -Dante
  • Not old enough to be senile, I call it my "sometimers disease"
  • stikestike Posts: 15,597
    that looks easy too. and crab stuffing is a solid stand-up triple every time. few people don't like that.

    damn. i went from having no ideas what to cook, to now having a hard time choosing.

    half my day concerns what i'm going to have for dinner!
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    i really wish i'd thought of that......
    ed egli avea del cul fatto trombetta -Dante
  • Wowed a bunch a people with three different seafood recipes last night - all simple and fast

    Blackened shrimp
    Blacjened Red fish
    Grilled Salmon

    I used Paul Prodhommes Blackened Redfish seasoning but instead of the loads of butter he uses, I simply coated with olive oil and some chopped garlic. Added plenty seasoning just before going on the Egg. Used a holey wok for the shrimp and a holey flat grill topper for the redfish. Any non-oily fish that will hold together works instead of redfish.

    The salmon were marinated in honey, maple syrup, lemon juice, and bourbon (like Fidel posted the other day 1-1-1-1) with a little soy sauce added. Dome 350 for 7 minutes/side)
  • fishlessmanfishlessman Posts: 22,718
    seems i have more seafood dishes than i thought, heres onemore thats pretty impressive though i havent tried it on the egg yet, but now that i know how to cook with an open dome that will change. basil is better than the cilantro and the basil ive been getting has the purple stems at the asian market. i think the canned pinapple is more consistant than fresh as the fresh isnt always sweet enough. works real well substituting lobstah knuckles for the shrimp as well. rice is jasmine.
  • fishlessmanfishlessman Posts: 22,718
    heres an appetizer ive never seen anywhere, spent a couple weeks digging clams to come up with this one
    basically a stuffed clam recipe, those store bought ones are not too bad egged either.
  • stikestike Posts: 15,597
    my wife makes great stuffed clams....
    good app idea.
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    thank you...
    i was originally thinking of two or three things as a sampler, in a way.
    ed egli avea del cul fatto trombetta -Dante
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    There are worse things to be doing! :P
  • Little StevenLittle Steven Posts: 28,817

    Cioppino is awesome in a paella pan. I haven't read fishlessmans stew but cioppino is pretty much a good tomato sauce with lots of nice herbs and mirepoix and toss in whatever you find at the mongers. Back in the days of cannery row, it was cooked over open wood fire.



    Caledon, ON


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