cooking lemon fish on the BGE (help!)

deepsouth

i haven't gotten my dizzy pig seasonings yet, but i have a big 1.7 piece of lemon fish i plan on cooking tonight on the BGE.

this is the first time i've done fish on the BGE. i'm not sure if i should cook directly or indirectly and if i should put foil over the grate or not......


i'd love some recommendations on cooking time and temp. i think i'm going to season it with some EVOO, black pepper, tony's, cavander's & salt. i'm completely open to suggestions on this though.

thanks in advance.

lowercasebill

planked ?????
or just slice a lemon into thin rounds and put the lemon slices on the grid and the fish on top of the lemon slices so it won't stick.
planked would be direct...fish on the lemon, either way... raise the grid if direct [although i do not bother]
bill

deepsouth

how do i raise the grid? i have a platesetter, but wouldn't adding that in be doing it indirect???

SmokeyD

You can do direct or indirect. It's really more of the flavor and texture that you want. Indirect will be more like baked fish. Direct will have more grill flavor. I prefer direct. You can do direct even if you don't have a way to raise the grid, just lower the temps.

deepsouth

how do you guys recommend raising the grill?

lowercasebill

deepsouth,
i go with smokeyd here... i go direct regular grid lower temp.. if you have another grid and some fire bricks you can raise the grid but, as i said, i do not. 300-325°. let us know how it turns out. pics are always good . happy friday eggin
bill

deepsouth

thanks for the info! i'm still super new at this and i'm not sure what fire bricks are. are they a BGE product like the platesetter i bought?

for this time, i'm going to go direct/w lemon slices with the grill in it's normal position.

lowercasebill

my appologies for mentioning the raised grid just added confusion,,, i do my fish as you are about to and i am always happy [of course that might be the beer and not the fish ]

deepsouth

i'll try to take and post some photos this weekend!

fishlessman

lemon fish, is that cobia or lemon flavored fish, i looked it up and found cobia. another trick other than lemons is a bed of green onions or chives, sometimes i pick up a handful and layy it across the grill if the fish is the flakey variety

deepsouth

it is cobia. you are correct. i have also heard it called ling.

407BGE

Cobia is one the best testing fish. I would suggest a 50/50 olive oil /butter dip and then some spices and cook direct at about 400.

Be careful not to overcook the fish.

Good eats

deepsouth

ok, so i forgot to take pictures, but here is what i did......

a little bit of lump in the BGE (cowboy is the only kind i can find down here). lit it up. let that get right.....

cut cobia/lemon fish into serving size portions and seasoned with cavander's greek seasoning, a bit of tony's and some salt and pepper. i squeezed over a bit of lemon.

i cut lemon into thin slices and placed them on the grill and placed the pieces of fish on top of the lemons. let those cook on one side, lid closed. flipped once, cooked some more with lid closed.

in between flips i basted the fish with an evoo/butter combo.

i then took the fish off the lemons and placed the pieces directly on the grill and the lemons were pretty much black and stuck to the grate. the fish was not burned at all. i let the fish get some grill marks for presentation by throwing the lemon remnants onto the coals producing a flame that made the fish look very appetizing.

the temp with the dome closed hung around 400.

my wife said it was "restaurant quality". i'm more modest than that. it was good and i'd definitely serve it to company though.


thanks all for the tips. you guys made this successful.