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Red fish

greenhornet
greenhornet Posts: 10
edited November -0001 in EggHead Forum
Two questions:
1) It is a beautiful day, and I really need to sit outside and cook on the egg. I have some red fish in the freezer that I've been wanting to cook. Any suggestions for preparation? I searched recipes and couldn't find anything. I would love to blacken and cook in a cast iron skillet, but I don't have the skillet yet.
2) What is the best way to cook fish on the egg? I'm a fairly new owner and to date I've only cooked salmon using a cedar plank.

Thanks in advance.
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Comments

  • JCinNV
    JCinNV Posts: 141
    type in redfish, in search forum box upper left. hth
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Skin on or no skin?

    I usually blackened, but to grill, I would put some EVOO or butter on the filet, then coat with 1) Lemon Pepper (lo salt), or 2) Cavender's Greek seasoning, or 3) Ragin' River, or 4) favorite rub.

    Stabilize grill at 400* for a direct cook. When ready, swab grid with oil-coated paper towel (using tongs) to prevent sticking. Flesh side down and sear for 1-2 minutes, then turn skin side down and cook until flesh is opaque. If skinless, turn as need to prevent burning until done.

    Let us know what you do and how it turns out.
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  • greenhornet
    greenhornet Posts: 10
    No skin. Can you still grill it on the grid as you suggested?

    Thanks for the help.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    I've not personally cooked with skin off, though my most recent ones have no skin.
    I would turn once or twice and check frequently for doneness. 10-12 minutes should be enough, depending on thickness.
    Heat up some butter, minced garlic and lemon juice in a pan on the grill for a topping.
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    Cook them about 400* dome temp until done. Right before you put the fish on take a paper towel and fold and roll it into a big cigar shape maybe four inches long. Dip this in cooking oil and coat the grid. Use your tongs to hold the towel as it will flare up as the oil drips on the hot coals. I'm guessing it'll take about 6-8 minutes depending on thickness.

    4-5-08002.jpg


    Do this a few times and then get a CI skillet. Blackened redfish is absolutely fantastic.

    4-5-08004.jpg
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  • greenhornet
    greenhornet Posts: 10
    Excellent, thank you so much. I had some blackened redfish on a CI skillet at Eggtoberfest and it was fantastic. I'll be getting one soon.
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  • greenhornet
    greenhornet Posts: 10
    It turned out great! I tried a few different options on the spices (ragin' river, chef prud. seafood magic, and lemon pepper). It was a split decision between ragin' river and seafood magic. about 11 minutes was just right for the filets, and the coating of the grid worked out very well.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Greenhornet,

    Glad your meal turned out good.

    When you get your CI skillet, there are two good videos to help.

    One was filmed at Spring Chicken's Coop with "Frank in Houma" demonstrating his technique.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=580881&catid=1

    The second is an instructional video Spring Chicken made of one of my posts.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=608172&catid=1

    Stay involved in this Forum. Lots of good folks who will help make you an excellent BGE chef ! :woohoo:
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    Glad it turned out good. the great thing about fish an any other high protein meat is it will tell you when it is time for it to be turned. If it sticks it's not ready. Give it a few more minutes.

    I tried the blackening seasoning from Paul and I like it better burnt. Doesn't work as well as Tony Chachere's for gilling. Don't use Tony's for blackening either :sick: it doesn't blacken as well. Flavors are way off.
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