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Grilled Red Fish - 2nd Cook

roosterrooster Posts: 252
edited 6:17PM in EggHead Forum
DSC04813.jpg


Skin on, Skin sprayed with canola oil to keep from sticking. Season with lime, worcestershire, Tonys and garlic powder. Grill 350 until flakey about 15-20 minutes. Can make a sauce with one stick butter, lime,worcestershire, cilantro, green onions.

Comments

  • NoVA BillNoVA Bill Posts: 3,005
    What type of fish and what seasoning. Looks good!
  • Weekend WarriorWeekend Warrior Posts: 1,702
    The fish looks terrific, but how is the butt coming?
  • NoVA BillNoVA Bill Posts: 3,005
    Oooops - red fish, I knew that ;)
  • skihornskihorn Posts: 600
    Looks good. If you have trouble with fish pieces falling through the grill invest in a fish grid for the next time.

    I strongly recommend alder for the flavoring wood. Has a very subtle taste that will not overpower fish.

    Freddie
    League City, TX
  • roosterrooster Posts: 252
    Red Fish - I corrected the post with the full receipe! Thanks
  • roosterrooster Posts: 252
    butt tomorrow!!
  • Car Wash MikeCar Wash Mike Posts: 11,244
    That is some nice fish. Will have to give that try. I usually blacken mine.

    Mike
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Nice one, rooster!
  • thirdeyethirdeye Posts: 7,428
    Looks great. I really like redfish.

    When I was a little boy in south Texas, there was no size limit, no slot limit, no catch and release and to be honest I don't even remember the daily possession on reds. Using just fresh shrimp, we would catch them in the intercoastal canal, from piers or just surf fishing. Some of my buddies still blame Chef Paul for making that fish too popular.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • roosterrooster Posts: 252
    Amen!
  • DarnocDarnoc Posts: 2,661
    I am a Paul victim on the blackened fish syndrome it seems like about twenty five years ago when I did my first blackened anything.One good thing came out of that because I had to go out and buy a heavy duty exhaust fan.Now that there is a Green monster outside the smoke is no longer a problem.Have a great Memorial Day weekend.
  • thirdeyethirdeye Posts: 7,428
    Yeah, Mrs ~t~ likes blackened stuff....I do it outdoors in a cast iron skillet on a free standing propane burner. I also use a weed burner to get the skillet really hot.

    She did ask to go back into the kitchen one time to watch the masters at work. She said they use ice cream scoops for the butter. Hehee.

    f803da48.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • reelgemreelgem Posts: 4,256
    Wayne, K-Pauls is one of my favorite restaurats in the world!!! I've been there many times but never even thought to ask to go back in the kitchen. That must've been quite an experince. Ice cream scoops for butter? For some reason I believe that. I've made his recipes many times and OMG the butter in them is just insane. I need to get back there soon. There's always a few favorites...Central grocery for a muffaletta, Brennans for brunch and Pat O'Brians for a hurricane. :)
  • DarnocDarnoc Posts: 2,661
    Dang!!!! Talk about flashback.I guess that is a run to the hills and wait two minutes till things calm down.
  • roosterrooster Posts: 252
    Thanks for sharing the menu!! I am going to do blackend drum,snapper and catfish. Maybe even try the talapia.
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