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Whole fish?

Unknown
Unknown
edited November -0001 in EggHead Forum
I've somehow got in into my head that I need to grill a whole big fish, likely a snapper. I've got an XL. Any tips?
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Comments

  • BobS
    BobS Posts: 2,485
    mattman,
    I reently did a whole local gulf fish, following the recipe for "salt-baked branzino (sea bass)" that can be found in the forum recipes. The recipe was posted by char buddy. I deviated from the recipe in that I layed down a layer of salt on the bottom, rather that use the newspaper, suggested in the recipe.[p]SaltCrustedFish.jpg[p]Beside that, I think that any recipe designed for the oven would be even better on the BGE because of the bit of smoke flavor that is added. I have cooked whole salmon fillets, on an elevated grate, without even turning them and I am sure the same could be done with a whole fish.[p]SalmonPotatos.jpg[p]If you want to go with fillets (skin on) instead of a whole fish, I suggest poaching some garlic in olive oil along with some dried chili chunks and then spoon this over the fillets before you cook.[p]RobalowithGarlicandChilideArbol.jpg[p]
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  • Unknown
    Unknown
    BobS,[p]Thanks. That looks pretty tasty!

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