Fish

Car Wash Mike

Taking my usuall trip to Jax, Fl this week and the snapper and grouper are biting. Any good ideas on cooking these fish since I plan on catching a bunch.
Taking my EGG across country to accomplish this.[p]CWM

Prof Dan

Car Wash Mike,[p]If you have a grid lifter and a fish grate [fine mesh], you can do fillets at 400 for 10 min per inch of thickness. Just coat them with a little oil and sprinkle them with season salt.[p]You can do a half fish [butterflied] the same way. I've never done a whole fish, though.[p]Good luck! I envy you East Coasters -- the seafood is much better there than in Southern California.

Cajun

Car Wash Mike,[p]I purchased a fish "cage" that closes around the fish with a detachable handle. This makes it super easy to flip the fish over to do da utter side during my cook.[p]I usually put lemon juice and Tony Chacerie's Seasoning on one side and lime juice and seasoning on the other side just before I begin the cook.[p]I will first smoke the fish at 200° or lower with a fruit wood (pear, apple, etc) for about 15 minutes. I then cook at 350° until fish is flaky[p]Hope this helps and Good Fishin' in the Land of 10,000 lakes, or more accurately, sinkholes. (There are no lakes in Florida, geolically speaking, just sinkholes).[p]Cajun

Bordello

BobCajun,
Do you recall who makes it with the detachable handle?????
Thanks,
New