Fish help

BigGreenBamaGriller

Wife is going to the Publix while I am at work to pick up some fish to be egged tonight. She knows very little about fish and I have just recently began branching out into trying different varieties.

So I called Publix to ask the fish monger what they had today that was good; the girl rattled off they had Pollack, cobia, tuna, salmon, and trout. I asked her what Pollack was like, and she replied, "I'll have to look it up in the book", which immediately disappointed me. So I politely hung up and am hoping to lean on you guys.

Thoughts from the group

SmokingPiney

I cook salmon and trout on a regular basis......and the Egg does great work on them. I'm cooking trout tonight.

1move

Salmon and trout is probably your best bet for the egg especially if it is your first cook for fish. Tuna is also good but easy to overcook so I would be careful.

BigGreenBamaGriller

I've done salmon a handful of different ways. Any trout recommendations?

SmokingPiney

Easy and quick whole trout: coat the cavity and outside lightly with olive oil. Sprinkle your rub of choice in the cavity.

I grill mine 400 raised direct for about 6 minutes a side.

1move

I usually just do simple seasoning or a mayo rub if it's being cooked on a cast iron griddle or pan.

Combine mayo, garlic, lemon juice, herbs and pepper in bowl, mix well. Cover the trout with the mayo mixture and cook it on a high temperature (450°-500°)

SmokingPiney

That sounds delicious, @1move.

BizGreenEgg

Pollock is a light white fish and is kinda considered a "trash fish".  It's what is used to make surimi, or imitation crab.  I'm sure it can be cooked well, despite it's old label, but I'd go with salmon over anything.  Trout would be my #2. 

Photo Egg

Cobia, also called Ling, is a firmer white fish, with mild taste. It can be grilled w/o fear of it falling apart.
Fun fish to catch in the Gulf.

fishlessman

when just off the boat pollack is very similar to fresh cod or haddock. the next day its quality goes down hill compared to cod and haddock,, 2 days later and its not good for anything except chowder. go with the tuna, its a hard sear, pink to red middle when cooked(dont cook til it flakes) very non fishy tasting. trout from tanks are no good

blind99

agree with @photo_egg

if you're tired of salmon the cobia would be a good next choice.  it's firm, and easy to take a filet, brush with a little olive oil and throw it right on the grill direct with the dome around 300-350.  lemon/salt/pepper to finish.  or throw it in a CI pan with butter or ghee to give it a bit of a crust.

NPHuskerFL

Fresh? ....Cobia or Tuna all day!

NonaScott

Cobia is the way to go. Squeeze a fresh lime over it, coat with olive oil, sprinkle with old bay or zatarains and grill over high heat until il flakes. About 5 minutes a side for 1 inch thick fillets.

jeffwit

Plus whatever on the cobia.

shtgunal3

I've only done salmon on the egg. It was great. I've had red snapper from hook to egg in 5 minutes or less and it was great too.

TheToast

Pollock is fine for frying and as an ingredient in fish pies and the like. On it's own it doesn't have a strong flavour but on the egg you could put it in foil with some herbs and butter to infuse more flavour. It's a cheap fish so no harm in experimenting.  Or like everyone else has said, go for tuna or salmon

DMW

Tuna steaks. Just scare them with fire, cool center. Yum

RockyTopDW

my favorite fish to egg is redfish.  i cook it on the "half shell".  don't scale the fish.  just cut the fillets.  put what ever seasoning you want on it & cook it at 350 for about 12 minutes, scale side down.  DO NOT FLIP IT!  the fish scoops out of the scales/skin easy as pie.  it's the best fish i've ever had.  

bgebrent

All of those fish will serve you well when treated properly.  All work well on the egg.  Research their recipes and it's one of the easiest egg cooks.  @DMW speaks truth if you get good quality tuna.  Tell the tuna you'll show it the egg immediately before eating.  No need to light the egg.

BigGreenBamaGriller

As info, went with the trout. Chopped up some garlic in melted butter to coat inside and out, S&P, and lemon/rosemary inside the cavity. I thought it turned out great, but Mrs. BGBG likes her fish like her eggs and steak; dry and tough