Whitefish Fillets?

James

Along the lines of the previous post by MemphoManiac I'm interested in cooking fish on my egg.[p]I have a nice big boned whitefish fillet and wonder how best to cook. What temp, how long, do I turn, ...[p]I don't have a fish basket so wonder if I just put on the standard grill or should I use a piece of foil.[p]Any thoughts?[p]Thanks

Nature Boy

Howdy James,
I see you have not had any suggestions yet....was this for today? I expect you did not get a response since either folks were outside cooking, or that nobody is familiar with cooking whitefish. In fact, I am not familiar with this fish either. I know of Whiting.....but not Whitefish.[p]I know it is probably too late, but if at all possible, I like to cook the fish direct on the grate. You need a fairly thick filet...preferably over an inch thick. I cut the filets into manageable 4 inch wide pieces, and coat with rub then drizzle with oil after the rub melts....or make a paste made with oil, rub, and maybe lime juice, mustard, or whatever else.[p]Then over a medium-hot fire (400-500) grill for a few minutes a side....until crusted and when it just wants to flake. Flipping only once, and carefully, is key.[p]Sorry you did not receive any responses....what did you end up doing?? Can you describe this fish?? Fresh? Salt? Comparible to what?[p]Hope your weekend was a good 'un!
Chris

James

Nature Boy,[p]Thanks Chris.[p]What I call a whitefish is a fresh water fish we get from Lake Huron. [p]The fillet is about 14" long, 4" wide, maybe 1/2" thick and weighs over 1lb. Flesh is firm not oily and, as you might expect, white.[p]The fillet is vacum packed by the supplier so I think I'm okay for tonight.[p]I will try direct on grill, 400, a few minutes each side and see if I can flip without busting the whole thing.[p]I'll report back.[p]Best,

James

Nature Boy,[p]Thanks Chris.[p]What I call a whitefish is a fresh water fish we get from Lake Huron. [p]The fillet is about 14" long, 4" wide, maybe 1/2" thick and weighs over 1lb. Flesh is firm not oily and, as you might expect, white.[p]The fillet is vacum packed by the supplier so I think I'm okay for tonight.[p]I will try direct on grill, 400, a few minutes each side and see if I can flip without busting the whole thing.[p]I'll report back.[p]Best,

Nature Boy

James,
I think if you cut the filets down to spatula width, use oil on the fish, a light spraying of your grate you should be fine. The trick is to flip before the fish wants to flake. You might want to go with a pretty hot fire, even 550-600, with that thin filet. The ultimate scenario would be to have a hot enough fire to brown the fish well in one side JUST before it is halfway done. Once browned, jiggle the spatula under the fish, and help it over with your other hand if you can (gloved if your skin is sensitive to heat!). [p]Could be a little risky with the real thin end, but if you can get the hang of it, you can get great results regularly this way. As with many things, practice and attention is the key![p]Good luck, and have fun!
Chris

Nature Boy

<p />Hey James....
Just found this picture of one I did a ways back. If you get real brave after getting the hang of it, and you get a wide curved fish spatula, then it is possible to flip a whole filet.[p]Still, I like to cut the pieces...both for ease of flippage, and cuz I like to get the rub all around each piece....even on the sides.[p]FWIW. HTH!
Chris

James

Nature Boy,[p]Chris -- many thanks.[p]I ended up chickening out and doing the whole piece on a piece of foil that I oiled first.[p]I am working up to the more involved but one week into my egg ownership I'm just trying to get the basics of temp control down.[p]That siad the fish was great -- moist flaky and just a touch smoky. And the foil went in the trash and the rest of the mess burned away -- no smelly pans![p]Best,