Fish on the egg ... how do you do yours?

Hub

Well, it's that time of year where I have to lose some weight, and when it's time to lose weight grilled white fish is always my go to.  It's low carb, low calorie, and low fat while being high in protein.  Done right, it can be pretty darn tasty.  I usually grill mine on a fish basket kind of thing and then top it with a side of spicy pico de gallo.

What I really prefer is for my fish to have a tiny bit of a char or crunch to it, kind of like what you find in fish tacos.  I can't add breading or crumbs due to the carbs, and I know the slight crunch can be achieved without it.  What approach do you guys take? Direct on a raised grid? Indirect? Flip or no flip? What temp? What fish do you prefer? I usually do skinless cod or skinless Mahi Mahi.

I'd really appreciate any suggestions.  Thanks

Powderhound

Tried cod on a cedar plank last night, salt and pepper and a bit of butter.  It wasn't very good.  Cedar Planked Salmon on the other hand, wow!! 

Powderhound

Here is what I used.  Best salmon I have ever had and first time Cedar Planking. http://www.biggreenegg.com/recipes/cedar-planked-salmon/ 

Eggcelsior

Rub a bit of oil onto the fish and it will help with browning. Sugar helps too, but as you already mentioned, carbs...

SGH

If you liked charred fish and are trying to watch carbs/calories, try blackening in a dry pan. The results are outstanding for certain species. You can season any way you like to fit your dietary needs. Redfish and catfish lends there-self very well to the blackening method. For the record and clarity, I neither watch carbs nor count calories. Just wanted to clear that up my friend. 

The Cen-Tex Smoker

do what scottie says. I sous vide my fish for 20 min then hard sear on one side. You can do this on a lowered grid or cast iron sklillet in your egg if you want but sous vide and a hot pan is perfect for fish. If you don't have a sous vide set up you can just use hot tap water for 20 min or so. perfect every time.

Little Steven

En papillote works the bomb for skinless fish and shellfish.

Begger

Planked is my #1 choice for now.     Like THIS:  A complete meal off the Egg.

bgebrent

Whole fish rocks as well for the proper species like sea bass, snapper...

http://eggheadforum.com/discussion/1188737/whole-branzino-with-thai-pesto-with-stir-fry-veggies-and-tom-yum#latest

Lawman58

Cedar plank salmon. 

Sea2Ski

@Hub  " I usually do skinless cod or skinless Mahi Mahi." You say?

I catch a bunch of mahi every summer.
I use the same rub every time.  Salt, pepper, garlic powder, oregano, thyme, and  cayanne pepper to heat preference. Put 2-3 drops of oil and dust filet well. 

Then cook one of two ways:

If filet is thin, I use a Teflon pan and get it on medium high heat.  Put just a dap of olive oil in pan then cook fish. 

If thicker, cook direct over a hot but smaller fire. Make sure you oil the grates.

I lost 31 lbs in 3 months, and this was a regular standby meal.  Best of luck!  

JDoubleH

I have a wire veggie basket that line with hd foil. I do a thin layer of olive oil on the foil, dust my fish with DP Tsunami or Bayouish, maybe a squirt of fresh lemon. On egg 350 ish raised direct. No flip. Works well for mahi, tilapia, grouper, etc. Really gives you that crust you mentioned. Honestly, you could do basically the same thing in a cast iron. Sort of like panee. Delicious. 

Carolina Q

Hub said:

What I really prefer is for my fish to have a tiny bit of a char or crunch to it...

I love salmon! My favorite way to cook it is with a bit of s&p in a pre-heated cast iron skillet, a small amount of oil at about 4-450°. I start skin side up just to add a little color (not long) and then flip it for the duration. The skin and it's fatty layer insulate the fish so it doesn't cook too quickly while at the same time, the skin gets quite crispy. You don't have to serve it with the skin on if you have people who refuse to eat the skin, but it helps to cook it that way and remove the skin for serving. But then you miss the crispy bits!

I shoot for a finish temp of about 130-135°. A squeeze of fresh lemon and maybe some dill sauce and you're good to go.

This might be of interest...
http://www.seriouseats.com/2012/06/how-to-cook-salmon-pan-fry-fish-food-lab.html

Hope this helps.

Mickey

SGH

Mickey said:

Hey, you didn't eat the heads. What's wrong with you

Mickey

Aubie1

I enjoy cedar plank, grilled and blackened. Normally I will blacken Mahi Mahi or grouper and serve with fresh mango salsa. This photo is Mahi Mahi.

Mickey

onedbguru

Grilled Swordfish rocks!! as does salmon, cod, shark steaks 

Ross in Ventura

Hub said:

Well, it's that time of year where I have to lose some weight, and when it's time to lose weight grilled white fish is always my go to.  It's low carb, low calorie, and low fat while being high in protein.  Done right, it can be pretty darn tasty.  I usually grill mine on a fish basket kind of thing and then top it with a side of spicy pico de gallo.

What I really prefer is for my fish to have a tiny bit of a char or crunch to it, kind of like what you find in fish tacos.  I can't add breading or crumbs due to the carbs, and I know the slight crunch can be achieved without it.  What approach do you guys take? Direct on a raised grid? Indirect? Flip or no flip? What temp? What fish do you prefer? I usually do skinless cod or skinless Mahi Mahi.

I'd really appreciate any suggestions.  Thanks

Here is how my wife and I love it
 http://eggheadforum.com/discussion/1187529/grilling-salmon-in-the-rain#latest

Ross

Davec433

I usually use treated lumber (Sarcasm). After all these pictures I'm going to have to try it!

Hawg Fan

If you like the crust like me, then cast iron works best for me.  Either use a Cajun creole rub or your favorite rub.  I add a little bit of ghee (clarified butter) to the pan just before the fish.  When the crust is done, the fish will turn lose from the CI.

JethroVA

if the fish is not big enough to properly filet, i.e., good meat would be left behind in the carcass, then I like to score the sides of the fish and grill almost whole.  In the slits I put garlic and butter.  i grill in either a fish basket or on foil with holes punched in it.

JethroVA

bgebrent

Whole fish and cedar planked are the egg's forte.

Mattman3969

On a bed of citrus.  This orange roughy was on lemons but I've done it with oranges too.  

bgebrent

Mattman3969 said:

On a bed of citrus.  This orange roughy was on lemons but I've done it with oranges too.  

Nice Matt!  That looks great!