Char Marks on Fish

DynaGreaseball

I have some Halibut steaks that I want to cook on my egg. I also have a new cast iron grate that I haven't used yet. How does one get those pretty char marks on fish? Seems like tRexing would be way too hot for the sear. I usually just cook fish indirect at about 350* til it's done, but not sure it will produce the char marks like that? These steaks are about an inch thick. Any help would be appreciated.

AZRP

Just cook it direct, the fish will be done by the time you get the marks. -RP

fishlessman

its easier with steaked fish than filleted fish. if ts filleted i would probably bake it but itd dtill possibe to grill it, oil the grill well and becarefull flipping it as it may start to flake on you. its way easier with steaked fish like tuna, swordfish, sometimes mahimahi (this ones hard to find steaked but i like it cut that way much better) salmon and big trout i steak myself

DynaGreaseball

Thanks. That looks great. Is that a basil cream sauce?

DynaGreaseball

These are steaks so maybe they'll look good. I'll take pix if they come out right. Thanks.

AZRP

Parsley, basil, thyme, capers, garlic, toasted pine nuts, lemon juice, and EVOO. -RP