Advice for fish, please

mrs_story

GregW

I don't know much about fish either. 
I can say that the rainbow trout is very good and mild flavor. I think I would use a mildly flavored wood such as a fruit wood, maybe pecan.

nolaegghead

This fillets like Dover sole or rainbow trout can fall apart on the grate without the skin - they cook well in a pan (and of course you can just fry them - where they will taste good but just like any other fried fish). 

For the thin stuff, I usually just broil/bake or pan fry in some butter (a meuniere - brown butter - is magical).  Thicker, meatier fish, including steak cuts or with the skin cook on the grate well.  Fish can stick to the grate at first, keep cooking it until it releases.  Some people use a mayo coating to help the stick problem.  Planks are another option.

Fish is done around 125 in the center.

mrs_story

evie1370

When I cook trout I insert lemon slices and some pieces or thyme or rosemary. S&P with a little oil and put them in a perforated grill pan on the BGE. They are done quickly, when the fish starts to flake, at about 5 mins or less a side.

Good Luck and post pics!

Wardster

There are many names of fish that span different species.  Rock fish might very well be stripped bass.  Very mild, firm, white fish.  Good with anything and certainly not 'gamey'

YukonRon

We do sockeye salmon on soaked cedar planks. Cook to 125F, as @nolaegghead had mentioned. ( He is extremely knowledgeable and has made me a better cook). We enjoy a marinade first, and smoked with sugar maple.

fishlessman

the sole and probably the rockfish can be done en papillote. i use a stapler to fold it up, just makes it quick. do some googling, all kinds of flavor profiles, i use flounder, cod, haddock, pollock, any white fish. im not a fan of rainbow trout, have cooked it hundreds of times and the only rainbow i liked was pickled raw by a cambodian neighbor, could not stop eating it
this could be cooked with the burgers
https://www.youtube.com/watch?v=6LqWmcvIjNY

billt01

Brine

1/4 cup salt
1/2 cup brown sugar
2 cups water

Heat to incorporate (add ice to cool faster)

Ingredients

Paul Perdome's Salmon seasoning
Agave Nectar
Brown sugar
Butter


Procedure

Marinate salmon fillets for 30 minutes in the brine. Once out the brine, dust both sides with the Paul Purdome's and then rub brown sugar. I put the two fillets on apple soaked cedar planks then smoked with maple and cherry for 45 minutes at 275 degrees. Once off, put a small slice of butter and drizzled with the Agave nectar. I served on a bed of fresh spinach with sweet potatoes.

It was good...

Wardster

fishlessman said:

the sole and probably the rockfish can be done en papillote. i use a stapler to fold it up, just makes it quick. do some googling, all kinds of flavor profiles, i use flounder, cod, haddock, pollock, any white fish. im not a fan of rainbow trout, have cooked it hundreds of times and the only rainbow i liked was pickled raw by a cambodian neighbor, could not stop eating it
this could be cooked with the burgers
https://www.youtube.com/watch?v=6LqWmcvIjNY

HA!  If I hadn't clicked the video, I would have thought you used staples to hold the rolled up fish together...

Fred19Flintstone

My advice for Fish?



DO NOT BETRAY MICHAEL CORLEONE!!!

mrs_story

SciAggie

Chiming in a little late, but I would urge you to try some fish en papillote as well. I think that is a method that yields flavorful results and you can prepare it along with other items for the rest of the family. It is quite easy to do. I like parchment for presentation, but foil also gets the job done nicely. 

mrs_story

I have parchment -- I'm definitely looking into different techniques before dinner!  I got two pieces, so I can even try it two different ways & see which turns out better. 

gmac

I did marlin the other day, it holds together on the grate just as well as the burgers would. Swordfish would be similar. 

annjamaican

I'm terrified of putting fish directly on the grates since it's likely to fall apart. I usually stuff my whole fish with seasoned greens, rub with seasoned salt, wrap in parchment then indirect. Bacon-wrapped  trout can probably go right on the grates. 

Renaud

My wife and I love salmon on alder planks. Cook at 350° until internal temp gets to 115° then glaze with whatever you like. We like real maple syrup, mustard and a little lemon and the cook until 125°. So good. No flipping. 

Captain_Paul

Swordfish steaks will cook very well  on the grate. I'd cover in EVOO and garlic and at the end drizzle melted garlic butter. 

Hook_emHornsfan_74

I did halibut tonight at 350° on great. Was amazing. Nice thick piece of fish.  It held up nice on the grates  

mrs_story

nolaegghead

First of all, looks absolutely delicious.  Very nice job. 

Regarding Papillote, it is a great technique insofar as name and presentation.  That's sorta what helps make a dish work.  Essentially it's a way of steaming fish, and on the egg, it puts up a barrier to smoke, so you  might as well do it in the oven.  (although the egg makes it a bit sexier in the process)

pescadorzih

gmac said:

I did marlin the other day, it holds together on the grate just as well as the burgers would. Swordfish would be similar. 

What did you season it with? I have some to try in the freezer.

Little Steven

You may want to look up Jay's (SN686?) recipe for shrimp burgers. They are excellent and you could probably substitute any fish or shellfish. 

clemsontyger97

I'm far from an expert, but have had pretty good success with different fish and different methods...grilling direct, CI skillet, and planked.   Here's a few of my recent ones:

http://eggheadforum.com/discussion/1198853/yellowfin-tuna-from-last-night#latest

http://eggheadforum.com/discussion/1198670/blackened-catfish-and-cedar-planked-halibut-and-scallops#latest

http://eggheadforum.com/discussion/1198563/just-some-grilled-mahi-and-something#latest

GrateEggspectations

One thing's for sure - don't take any advice on the subject from a guy named @fishlessman.