Grilling Fish

mr toad

GRILLING FISH: Large BGE - What do you place the fish on to grill - need ideas for grandson Christmas gift
ThankYou
Mr. Toad

pgprescott

What fish are you cooking? What size of portion? Some you can put right on the grill just spray with Pam or something. Also make grill mats that work great and reduce chance of “fall through”. Some like planks under salmon and trout and such. Lots of options. IT is really important with delicate fish in order to not have a hockey puck. Good luck. 

Botch

I saw a tip a couple months ago where a guy put the fish on top of lemon slices, so the fish didn't touch the grill.
Might make for an awkward Xmas gift, though.  

Hansm

PAM is nasty, will never get that sticky crap off your grill. I know a couple of folks that while on vacay in France took a week long class at Le Cordon Bleu. They mentioned PAM and the instructing Chefs went ballistic, you will ruin your cookware.  I have had great success with avocado oil, higher smoke point than olive oil

fishlessman

most fish cooks are basic, the lemon slices mentioned, just on the grill, wrapped in foil, poached in parchment, some can be skewered, cooked on cedar shingles, in a skillet. in a pinch a steel plate, on rockweed seaweed.  now for the expensive, cataplana pan, one of those fancy oyster pans...

fishlessman

forgot about grilling baskets, never used one but would be handy for fish, shrimp, veggies. this one has no handle which is a good thing in a lbge, but its nonstick which i mostly avoid

https://www.amazon.com/Char-Broil-5759343-Non-Stick-Grill-Basket/dp/B01LZQMHO3/ref=sr_1_21?dchild=1&keywords=fish+grill+basket&qid=1635947031&qsid=131-8046458-1827154&sr=8-21&sres=B081CKP211,B0887M8J8W,B072JCWQ4H,B07TV19T3S,B09943ZQMV,B098WXPH14,B005LR7R6W,B07SHRSSCW,B093L7VLKJ,B08Y58352Y,B09875LMZ5,B08T26Z5WS,B001RIY9GA,B096TVPRV4,B07CJV9L3Q,B01LZQMHO3

PeteSliver

I like doing a Manhattan grilled fish recipe.  Start with a filet of a medium firm fish, like mahi, nothing too firm.  Marinate for 15-30 min in some bourbon, sweet vermouth and a little orange juice.  Grill the fish on or covered in orange slices that were also marinated with the fish.  You can reduce the marinade once you pull the fish and use it as a drizzle.  Really nice and your grandson will probably love it (and sleep well).

pgprescott

Hansm said:

PAM is nasty, will never get that sticky crap off your grill. I know a couple of folks that while on vacay in France took a week long class at Le Cordon Bleu. They mentioned PAM and the instructing Chefs went ballistic, you will ruin your cookware.  I have had great success with avocado oil, higher smoke point than olive oil

Avocado oil falls under the “or something”. 👍🏼

French chefs are a-holes. Listen to a pretentious French chef at your own peril. 🤣 

fishlessman

so PAM is out, what about ketchup

PeteSliver

The Cen-Tex Smoker

Lol

nolaegghead

jar of mayo

frog mat

fish basket

mangrates

silicon baking sheet

PigBeanUs

I don’t use Pam, but it is a blend of oils and propellant. 

It’s not some concoction of ermagerd ‘cHeMiCaLs!!!’

Botch

I've always used Pam in my rice cooker, never had an issue but the surface temps in there never go above 210˚.  

nolaegghead

The French chefs probably thought the folks said "SPAM", not "PAM".  They probably don't know wtf PAM is.

The Cen-Tex Smoker

PeteSliver said:

I like doing a Manhattan grilled fish recipe.  Start with a filet of a medium firm fish, like mahi, nothing too firm.  Marinate for 15-30 min in some bourbon, sweet vermouth and a little orange juice.  Grill the fish on or covered in orange slices that were also marinated with the fish.  You can reduce the marinade once you pull the fish and use it as a drizzle.  Really nice and your grandson will probably love it (and sleep well).

I have had this with muddled Marichino cherries on top. FANTASTIC!!!

PigBeanUs

If the fish is meaty (swordfish, tuna), or has its skin on (salmon), just grilling direct on a clean grid will work. 

If it is something you want to be flaky (a white fish, haddock for ex.), you can cook it in paper or on lemons, etc, but that’s not really grilling. 

As someone else mentioned, salmon on a plank (direct) is an option too. Maybe some planks? Cedar, maple, hickory, etc. 

you could actually buy some lumber and cut to size. Thinner the better. 

No. There are no chemicals in wood. Unless pressure treated, which will be stated. Obv want to avoid that. 

Foghorn

Since the original question is about a gift for cooking fish, you could consider a Himalayan salt block.  In full disclosure, I don't have one.  I have cooked on one once and it worked out pretty well.

Foghorn

The Cen-Tex Smoker said:

PeteSliver said:

I like doing a Manhattan grilled fish recipe.  Start with a filet of a medium firm fish, like mahi, nothing too firm.  Marinate for 15-30 min in some bourbon, sweet vermouth and a little orange juice.  Grill the fish on or covered in orange slices that were also marinated with the fish.  You can reduce the marinade once you pull the fish and use it as a drizzle.  Really nice and your grandson will probably love it (and sleep well).

I have had this with muddled Marichino cherries on top. FANTASTIC!!!

Am I the only one who is wondering if @The Cen-Tex Smoker read the whole post - or if his eyes were just drawn to "bourbon, sweet vermouth and a little orange juice." ?

The Cen-Tex Smoker

Foghorn said:

The Cen-Tex Smoker said:

PeteSliver said:

I like doing a Manhattan grilled fish recipe.  Start with a filet of a medium firm fish, like mahi, nothing too firm.  Marinate for 15-30 min in some bourbon, sweet vermouth and a little orange juice.  Grill the fish on or covered in orange slices that were also marinated with the fish.  You can reduce the marinade once you pull the fish and use it as a drizzle.  Really nice and your grandson will probably love it (and sleep well).

I have had this with muddled Marichino cherries on top. FANTASTIC!!!

Am I the only one who is wondering if @The Cen-Tex Smoker read the whole post - or if his eyes were just drawn to "bourbon, sweet vermouth and a little orange juice." ?

I thought that was the whole post 

PeteSliver

I’ve done my own riff on the original recipe as well, I add splash of soy to help balance with a little salt and also add some nice color.

Mark_B_Good

One of these, with detachable handle, so you can close the lid.

GrillPro Deluxe BBQ Broiler Basket With Detachable Handle | The Home Depot Canada

PeteSliver

The Cen-Tex Smoker said:

PeteSliver said:

I like doing a Manhattan grilled fish recipe.  Start with a filet of a medium firm fish, like mahi, nothing too firm.  Marinate for 15-30 min in some bourbon, sweet vermouth and a little orange juice.  Grill the fish on or covered in orange slices that were also marinated with the fish.  You can reduce the marinade once you pull the fish and use it as a drizzle.  Really nice and your grandson will probably love it (and sleep well).

I have had this with muddled Marichino cherries on top. FANTASTIC!!!

This is the kind of thinking that could run this country!!!

Manhattans are great again!!!!!

MasterC

Salt blocks are fun especially when entertaining and they're easy to clean

MasterC

I bought one for the minimax too. Using it more like hibachi

nolaegghead

Hansm said:

PAM is nasty, will never get that sticky crap off your grill. I know a couple of folks that while on vacay in France took a week long class at Le Cordon Bleu. They mentioned PAM and the instructing Chefs went ballistic, you will ruin your cookware.  I have had great success with avocado oil, higher smoke point than olive oil

It's just sunflower oil, water and a natural emulsifier.  Nothing mystical about it except how it magically sprays out of a cylinder 

BigGreenKev

MasterC said:

Salt blocks are fun especially when entertaining and they're easy to clean

Yes salt blocks are super fun to cook on.  in the picture it's probably $25 for the block in the MN parts of the US.

caliking

Already mentioned above, Frogmats are awesome. Not just for fish, either. Easy to clean, and easy to store. 

caliking

Botch said:

I've always used Pam in my rice cooker, never had an issue but the surface temps in there never go above 210˚.  

Try brushing the inside of it with butter. If you don't keep butter at room temp, just rub the end of a stick of butter all over the inside. 

Botch

caliking said:

Botch said:

I've always used Pam in my rice cooker, never had an issue but the surface temps in there never go above 210˚.  

Try brushing the inside of it with butter. If you don't keep butter at room temp, just rub the end of a stick of butter all over the inside. 

Hmm, will try this.