fish

Unknown · December 2006

any body cooked fish other than tuna or salmon on the egg. Suchas catfish,dory,tilapia, orange roughy, cod?

Wise One · December 2006

Neale W. Shaw, I have cooked all sorts of fish (tilapia, catfish, orange roughy, sea bass) on my BGE. I find that placing the fish on a sheet of Reynolds non-stick aluminum foil with holes cut into it makes it much easier to remove from the grill. I typically do not try to flip these less-firm fish.

Haggis · December 2006

Neale W. Shaw,[p]I've done a panko-encrusted tilapia with good success. I thought the recipe came from Dizzy Pig's site but can't find it right now so maybe it came from another Egger. Basically a wash of milk or half-and-half, with a seasoning of choice, then rolled lightly in panko bread crumbs. I usually do these on a cast iron skillet in the Egg but they should work on aluminum foil as well. [p]I've also tried blackened catfish but that's much messier and harder because of the temps that are required.

fishlessman · December 2006

<p />Neale W. Shaw,
for cod, haddock, pollock, halibut, try bigbawbs seafood cassserole thats in the recipe section, recipe looks odd, but its really good. this was a seafood stew i did last week, cod haddock flounder, halibut shrimp, and mussels. the other pic was a fresh water salmon which is more like trout, stuffed with an apple stuffing

Unknown · December 2006

<p />Neale W. Shaw,
i smoked this trout

gdenby · December 2006

Neale W. Shaw,[p]I've done a type of mackerel that is called, I think, Norwegian blue. Just put some fresh rosemary and little lemon slices in the body cavity, salt pepper and a bit of EVOO on the outside to keep them from sticking to the perforated pan. Direct at 350 till crispy skinned and a bit smoked, they were really good.[p]gdenby

Unknown · December 2006

Neale W. Shaw,
All of those but the dory, plus a few more. All great.

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