Need help cooking some fish

Blackened in cast iron in the egg would be my suggestion.  Blackening spices (I like Prudhomme's, but it's easy to make and any will do) ,screaming hot ci pan, butter, and your done in like 5 minutes

Make sure you have a robust hood if you're doing this indoors as the smoke gets pretty thick. 

Cedar planked salmon is always a hit at my house! 

Fish is great on the egg.  It's your first cook, keep it simple, cook it right on the grates.

• Marinate/season the fish at-will.  Your marinade will have some oil in it, that'll help with not sticking.
• Spray the grates carefully before you put on the fish.  
• Put the fish on the grates...wait a few seconds...then jiggle it a bit (short slide along grates) to unstick it.
• Close the lid and come back in less than 5 minutes for a thinner fish and a little more than 5 minutes for a thick cut of fish.
• Maybe give the top of the fish a spray with oil now.  Flip it.  Once.
• Now don't f*ck with the fish until it's done.  You start moving it and flipping it the damn stuff is going to fall apart and make a mess.  The only secret to cooking fish on the grates is to only flip it once. 
• You should have some nice color/grill marks on the top now, if you bought fish with skin (like salmon) you are now cooking skin side down...the top will look pretty, and the skin will shield the meat from the direct heat while you continue your cook.
• Now just cook it until you're desired doneness.   At this point (or when you first flipped it) you can squeeze some lemon or lime on it. That'll help with any strong fish flavors you want to get rid of.  White wine works also.

On the seasoning, you'll probably look something up that you like already, but you can also do olive oil, fresh garlic, kosher salt, pepper  wine and/or whatever your favorite spicy seasoning is.  If you have a Mediterranean mix, that is always good on fish.

I cook fish direct, not raised.  It's a short monitored cook.  Close lid while cooking.  If you put some smoke on, fish absorbs smoke wonderfully even after such a short cook.  I usually skip it for fish, though.  It's a delicate flavor and look at all that sh*t you already put on it to mask the flavor! 

Enjoy!  (or, at least make sure your wife does)

haddock doesnt have a strong fish flavor if its fresh, one of the best fish in new england. ive done this recipe and it brings it to another level, if theres extra make a sandwich with a good sub roll

http://eggheadforum.com/discussion/593117/pescado-veracruzana-with-grouper

I vote for bluegill and crappie, corn meal, and a deep frier

fry it:

Photo Egg said:

Carolina Q said:

fishlessman said:

haddock doesnt have a strong fish flavor if its fresh, one of the best fish in new england. ive done this recipe and it brings it to another level, if theres extra make a sandwich with a good sub roll

http://eggheadforum.com/discussion/593117/pescado-veracruzana-with-grouper

Thanks for posting this! It was written before my time here so I had not seen it. Looks like my next fish cook! 

Wonder how Beli is doing. Haven't heard anything from or about him in forever. Always enjoyed his posts and his photos! @Photo Egg, @Spring Chicken or anyone else... do you guys ever hear from him?

Beli and family are all doing great I'm told. I also miss his posts.

Wonder if @Beli still links to our Monterrey friend. Let's find out.