High Temp Fish Steaks?

Kip

Any recommendations as to type of fish and time/temp? Thanks.

Nature Boy

<p />Kip,
With steaks, and one careful flip, pretty much any fish will do...as long as it is fresh, and not too thin. I especially like halibut, cod, tuna, salmon, monkfish. Even freshwater fish like catfish is good. The key is to flip carefully before it wants to flake. Brushing the fish with oil seems to help, as does spraying the grid. I like to use my fingers to support the fish during flippage with larger pieces.[p]This shot is of some salmon filet chunks cooked at 450-500 for 3-5 minutes a side. [p]Hope this gives you some ideas.
Cheers!
Chris

Wise One

Nature Boy, picture perfect! Man, you really know how to doll up a dish. Cukes on the side I take it, but what did you use to create the curly-Qs on toip. Looks a little like green onion but not quite sure.

Nature Boy

Wise One,
hehe. Pretty cool huh? Those are indeed green onions...sliced lengthwise and dropped into a bowl of ice water for the curly action. Tip I learned from a book that my pal RhumAndJerk gave me...called "The Asian Grill".[p]Hope all is well. Beers to you!
Chris

SSDawg

Kip,[p]Another way to sear fish at a high temperature (especially if you have some tuna steaks) is to do them over your charcoal starter. Load it full of lump, and when it is roughly the same temperature as a jet engine, place a grate on top of it. Will sear fish steaks like nobody's business.[p]The idea is Alton Brown's, not my own.

Wise One

SSDawg, took me a second to figure you're talking about a chimney starter not the electric starter I use. Was trying to figure out how I load that electric starter with lump. :-)

SSDawg

Wise One,[p]Sorry, that would be correct. I apologize for the confusion. ; )

Birdman

Nature Boy,
Those look great. Did you use direct heat, or indirect?

Nature Boy

Birdman,
Thanks. Direct.
Cheers
Chris