Here fishy, fishy, fishy

Fidel

Stumbled across some fresh, never frozen, wild halibut today at a terrific price, so I couldn't pass even though it was one HUGE fillet for two people. I cut it into two roughly equal parts, seasoned it with some coarse ground Hawaiian sea salt, lemon pepper, and lemon powder.



Put it on a screen on the medium at 425* raised direct heat for about 18 minutes until they were reading 125* on the handy dandy thermapen. I added a small handful of mixed fruit wood chips for a little color and flavor.



Meanwhile the large was cranking out some sliced vidalia onion and bell peppers in a cast iron skillet with a little EVOO, butter, and Raging River. Served it all up with some garlic and herb noodles. This was a yummy plate full of grub.

BamaFan

Good find and good looking cook. The red peppers are one of my favorites.

Smokin Tiger

Fidel,

That is a good looking meal! I have never used lemon powder before. Where did you find it?

Thanks

crawdad

That's my kind of plate to serve on and grub is my favorite food.

Fidel

It is basically dehydrated lemon juice - very acidic and strong.

I got mine at World Spice Merchants when I was in Seattle back in May. I use it to flavor fish and make my own lemon pepper.

Central IL Egger

Awesome, I've not attempted seafood (only eggin for about 45 days) but this is one of the photos I've seen. I'm going sirf and turf this weekend . .. based on your pics!

Central IL Egger

SURF, . . . not SIRF. My bad.

Klag

Looks like a great filet!

I'm next door in Duluth, where do you find such good fresh fish?

Car Wash Mike

Those look great, how big was it? If you get to liking that Sweetwood Blend, I literally have 30-40 lbs. All packed like the bag you have.

Mike

AZRP

Nice lookin plate! -RP

Grandpas Grub

That is one heck of a nice looking meal and a great idea.

Thanks for sharing and the idea.

Kent

Big'un

That looks YUMMY!

Fidel

I'm ashamed to say it was nearly 2 pounds, and it was all devoured at supper.

That wood blend is great for color, but I haven't been picking up a lot of flavor from it. I have been supplementing it with cherry. It puts off a very sweet clean smoke.

Fidel

I actually buy my seafood in Duluth at the Gwinnett International Marketplace on Shackleford in the old Bass Pro building.

Most fish they actually clean to order - from live to butcher paper in about 2 minutes. This halibut was already cleaned when I got there.

JLOCKHART29

The complete plate looks PRO!! Colors are great and I have know doubt it taste as good as it looks!

Cecil

Ouch- that looks great! My $2 Supper (see a few posts above) does not sit nearly as well now.

Walt

Beanie-Bean

I'll take a plate of that anytime! Nice job with the seasoning selection. Gotta agree with you that having multiple eggs is like having multiple burners or ovens, and allows things like the onions and peppers to go in a skillet while the fish was cooking in another one. Yeah!!!!

MeatosBanditos

Looks great. I've never tried a skillet on the egg. Do you just put the peppers and onions in with a little oil and fire it up hot?

Fidel

I put the skillet on the grid or spider depending how hot I want it. Once hot I add the oil and butter and once that melts I add the veggies. Then I stir them occasionally until they are done to my liking. No real science to it.

I do fajitas the same way.

Bacchus

2#'s of good eats that are good for ya.

MeatosBanditos

Thanks Rod. I'll have to pick up a good skillet pan. The last one I had cracked during the first use. Not sure if it was really cheap or I did something wrong while seasoning it. Either way it was lame.

Thanks again,
John

Davekatz

Very nice!

Where did you get that fish grid?

Thanks,

Dave

Fidel

It is a simple disposable screen from wally world - about 79¢