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Best Fish You've Ever Egged
Please. And thanks.
Comments
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Ginger Miso Red Snapper in a Shiitake Mushroom Broth__________________________________________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 also find me on Facebook, Instagram, and Twitter. -
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.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
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% SICILIANLong Island N.Y.
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Good lord that looks good. Recipe?Village Idiot said:Ginger Miso Red Snapper in a Shiitake Mushroom Broth
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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 -
Patagonian ToothfishJust a hack that makes some $hitty BBQ....
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Thanks VI I will be trying that it looks fantastic, of course all your cooks look good._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
cazzy said:Patagonian Toothfish
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
At the store now and they have beautiful redfish. Might be going this way with Chef Paul's Blackened Redfish Magic.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. -
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 PandoraDrink lots of local Texas wineBe 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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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 2013A happy BGE family in Houston, TX.
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SmokinDAWG82 said:Can I count seared Scallops?Be careful, man! I've got a beverage here.
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Blackened grouper and catfish...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Grilled oysters.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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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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I want to try and roast oysters on the egg......anyone tried this?
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
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.
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 -
have done a few i really liked, theres lots of methods here other than grilled fish
tuna
salmon
lobster
brown trout
how about pistachio encrusted scollop sliders
you said different so heres a shrimp pasta bread bowl
this one was messy but good, shrimp horseraddish and cheese on a proscuitto crisp
some perch fried in the wok
fishlessmans stew
salmon pie with tomato dill sauce
landlock salmon with apple craisin stuffing
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Chargrilled oysters can't be beat.
Bluffton, SC LBGE, SBGE, Thermapen -
Grilled "balckened" trout with horseradish and taragon tartar sauce.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Was on a blackened tuna kick for a while-Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
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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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 2013A happy BGE family in Houston, TX.
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