Fish Direct...and spatula

Nature Boy

<p />Just got some pictures back, and I though I would post this, as we have been talking about fish. This is a white filet (I think Cod) that was done directly on the grate. One good flip with my fish spatula, and a great meal. Not sure where my wife got this...it was a Christmas present. But it is KILLER for flipping fish.[p]FWIW
NB[p]

Smokey

Nature Boy,[p]Good lookin' fish. The pick reminds me of the seen from Crocodile Dundee. "That's not a spatula ... now, THAT'S a spatula"![p]Smokey

sprinter

Nature Boy,[p]I've seen those at the store occasionally and have been tempted to pick one up but never have. I've been using two large spatulas and kind of "rolling" the fish over. But that would be a handy gadget without a doubt. That piece of fish looks pretty good too, what did you have on it for spices or marinade?[p]Troy

Nature Boy

sprinter,
That was a paste with yellow mustard, some Mrs. Dog's mustard, lime juice, peanut oil, and my rib rub (which has lots of corriander seed and ginger). Becoming my favorite way to do white fish. Doing some Icelandic Cod tonight.[p]cheers!
NB

Unknown

Smokey,
LOL. What a killer movie that was.
Thanks
NB

Jethro

Nature Boy,[p]Quit quit quit. It's only 10:30 in the morning and between this pic of yours and Kenny G's pic of a couple of salmon filets I am dying over here.[p]Just to make it a little worse, do give some specifics on the cook, spices, temp, time per side. A little more description for us food voyeurs.[p]Jethro

Nature Boy

Jethro,
I posted the ingredients in Sprinter's post below. Cooked over a hot bed of coals at an established 450 for about 3 or 4 minutes a side. I like to get the egg up to 600, so all the coals are burning, and close vents a bit and get down to 450. That gives you a nice "pulsing" orange bed of coals, but not a raging fire. Least that is how I do it.[p]Sorry about the timing of the post...just before lunch!
NB