Calling Chuckls for Other Fish Ideas

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Chuckls, that ginger salmon looked about as good as.....well, let's just say it looked outstanding.[p]Have you tried this approach with any other kind of fish? If so, any insights or suggested modifications with any "other fish" would be most appreciated. Thanks.

chuckls

Bill-the-Grill,[p]Another favorite fish of mine is halibut. Sometimes hard to find, but the meat is firm and holds together well when grilling (especially the steak vs. fillet). Caveat: I haven't tried this yet on the egg but it is delicious when baked in the oven![p]For a halibut dish, I like to keep things light. Call this:[p]Buttered Halibut with Lemon.[p]Halibut steaks, 1" thick. 6-8 oz/serving.
2 bunches scallions
1/2 medium yellow onion
1/2 stick butter
1 fresh lemon
dried basil
dried parsley
kosher salt
black pepper[p]Prep:
Wash scallions and lay on a shallow v-rack that has been cleaned and sprayed with Pam. Alternate tops and bulbs. Lay the halibut steaks on the scallions. [p]Slice the onion into strips about 1/4 inch wide. Lay across the halibut - don't cover the halibut, just put down enough so there's a good scatter of onions on the fish. Next, place dabs of butter on the fish. Again, not lots, but try to make sure that as the butter melts it will spread out and cover the surface of the fish. [p]Lightly sprinkle with the kosher salt, grind some black pepper and shake on a light amount of dried basil and parsley.[p]Finally, slice the lemon into slices about 1/8 inch thick. Lay the slices over everything, trying to make sure that as things heat up they won't slide off. [p]Cooking:[p]This is a light dish, so I don't add any smoke. Get the egg going at 350, set up with a grid extender over a drip pan. If you can, place the drip pan on a couple of firebricks so as the butter drips it won't burn. I use 3 firebricks that are about 1 1/4 x 1 1/4 x 8 inches long.[p]Cooking time is about 30-45 minutes. Brush with melted butter a few times near the end, depending upon how much the fish needs it. Test for doneness with a fork. When the halibut flakes apart through past the center of the cut, then it's done.[p]Mmmm - now I'm hungry for grilled halibut. Good Luck![p]chuckls

Wise One

chuckls, how about dropping me an eMail. I want to send you a recipe for proofing. Now, maybe even two recipes for proofing.