Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Grilled Red Fish - 2nd Cook
Options
rooster
Posts: 252
Skin on, Skin sprayed with canola oil to keep from sticking. Season with lime, worcestershire, Tonys and garlic powder. Grill 350 until flakey about 15-20 minutes. Can make a sauce with one stick butter, lime,worcestershire, cilantro, green onions.
Comments
-
What type of fish and what seasoning. Looks good!
-
The fish looks terrific, but how is the butt coming?
-
Oooops - red fish, I knew that
-
Looks good. If you have trouble with fish pieces falling through the grill invest in a fish grid for the next time.
I strongly recommend alder for the flavoring wood. Has a very subtle taste that will not overpower fish.
Freddie
League City, TX -
Red Fish - I corrected the post with the full receipe! Thanks
-
butt tomorrow!!
-
That is some nice fish. Will have to give that try. I usually blacken mine.
Mike -
Nice one, rooster!
-
Looks great. I really like redfish.
When I was a little boy in south Texas, there was no size limit, no slot limit, no catch and release and to be honest I don't even remember the daily possession on reds. Using just fresh shrimp, we would catch them in the intercoastal canal, from piers or just surf fishing. Some of my buddies still blame Chef Paul for making that fish too popular.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Amen!
-
I am a Paul victim on the blackened fish syndrome it seems like about twenty five years ago when I did my first blackened anything.One good thing came out of that because I had to go out and buy a heavy duty exhaust fan.Now that there is a Green monster outside the smoke is no longer a problem.Have a great Memorial Day weekend.
-
Yeah, Mrs ~t~ likes blackened stuff....I do it outdoors in a cast iron skillet on a free standing propane burner. I also use a weed burner to get the skillet really hot.
She did ask to go back into the kitchen one time to watch the masters at work. She said they use ice cream scoops for the butter. Hehee.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Wayne, K-Pauls is one of my favorite restaurats in the world!!! I've been there many times but never even thought to ask to go back in the kitchen. That must've been quite an experince. Ice cream scoops for butter? For some reason I believe that. I've made his recipes many times and OMG the butter in them is just insane. I need to get back there soon. There's always a few favorites...Central grocery for a muffaletta, Brennans for brunch and Pat O'Brians for a hurricane.
-
Dang!!!! Talk about flashback.I guess that is a run to the hills and wait two minutes till things calm down.
-
Thanks for sharing the menu!! I am going to do blackend drum,snapper and catfish. Maybe even try the talapia.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum