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Cooking fish for the first time on the egg tonight

BGE Dawg
BGE Dawg Posts: 26
edited November -0001 in EggHead Forum
I caught some red snapper in FL a couple weeks ago and want to grill some up tonight. I haven't grilled a lot of fish in my day. I was thinking about putting it in foil with butter, evoo, Dizzy Pig "Shakin' The Tree", maybe some asparagus, squash, onion, etc and closing the foil up to steam it while it cooks.
However, I thought about smoking it with some apple chips.
Any of you eggsperts have any recommendations?
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Comments

  • Misippi Egger
    Misippi Egger Posts: 5,095
    If you're going to seal it up in foil, it's not going to taste any better than cooking it in the oven.

    IMO, the best would be blackened, but you may not have the accessories to do that - a CI skillet that will fit in you Egg. If you do have one, get the egg up to 600* with a dry skillet. EVOO your fish (or melted butter), then liberally coat in a blackening seasoning (Paul Prudhomme's Blackened Redfish Seasoning is my favorite). Drop the filets in the hot skillet - watch out for the smoke! Cook about 2-3 minutes per side (depending n thickness) and serve immediately.

    You can also season with EVOO and a rub, use your apple chips and cook on a well-oiled grate. THey will be wonderful!
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  • fieroguy
    fieroguy Posts: 777
    I blacken fish and rib eyes directly on an inverted C.I. grill (the flat sides are up). Works just fine, even though I did use a C.I. flat pan for some talapia two nites ago.
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  • Little Steven
    Little Steven Posts: 28,817
    BGE Dawg,

    My favourite way to do snapper is carribean style. Deep slits in the whole fish, lime , cilantro, salt and hot pepper rub. In a wok or paella dish on the egg with a little oil.

    Steve

    Steve 

    Caledon, ON

     

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  • Seattle Todd
    Seattle Todd Posts: 227
    One bit of advice I'd give is be light, light, light on any wood chips or chunks you add. Seafood sucks the stuff up way more than you'd think.

    During my learning curve on my first BGE I ruined some pristine diver scallops that were over $20/lb by adding a relatively smallish amount of smoke compared to if I was doing chicken or pork.
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  • c tredwell
    c tredwell Posts: 575
    Hey fellow Dawg! B)

    Plank them bad boys! Cedar/maple/oak, whatever, skin side down if not filleted yet. Kosher salt, dill, lime/lemon... Hard to go wrong!

    chris
    go dawgs
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  • Little Chef
    Little Chef Posts: 4,725
    BGE Dawg...One of my fail safe methods for fish direct..brush it with just a bit of mayonaise, then add your favorite rub (I like DP Raging River on fish). Grill direct, flesh side down, for about 3 minutes. (If the fish is sticking to the grate, just give it another minute!! It will release on its own when its ready to flip!) Then flip to the other side until done, another 3 minutes or so. Before removing from the Egg, finish with a nice squirt of fresh lemon juice, and serve immediately. (Go easy on the smoke!)
    I also agree with Little Steven. If the fish is still whole, just slits in the skin, and grill whole.
    Good luck!! Let us know how it goes! ;):)
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  • BGE Dawg
    BGE Dawg Posts: 26
    Thanks, Dawg and thanks everyone else.
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  • Ripnem
    Ripnem Posts: 5,511
    049.jpg

    054.jpg

    Cooked them direct at about 350 and went with Raging River. Didn't have a thermapen, so no idea what temp they cooked to. Guessing 140 range.

    You'll love it.
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  • Ripnem
    Ripnem Posts: 5,511
    Those are some crappy pictures :(
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  • civil eggineer
    civil eggineer Posts: 1,547
    Grilled talapia tonight on the egg and they turned out really well. Direct, 350 to 400 dome temp, for 2 1/2 minutes a side. Fillets were probably 1/2 to 5/8 inch thick. Previously tried talapia at a restaurant that tasted like mud. Must have been bad fish because tonight's was very good. Sorry no pics!
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    I got to go with Mississippi hear. Love me some blacken fish and so easy to do. Planked is also good though. Main thing with planking or smoking for that matter is to not dry out by over cooking.
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  • [Deleted User]
    [Deleted User] Posts: 0
    BGE Dawg- You will NEVER go wrong following LC's advice!

    Just do it!

    LC-what temp do you recommend? 400?
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  • rsmdale
    rsmdale Posts: 2,472
    034.jpg
    COOK FOR 3 Min a side
    tuned into this
    038.jpg
    Then this
    039-1.jpg
    Do not waste fresh fish in foil-take advantage of the egg.

    GOOD EATS AND GOOD FRIENDS

    DALE
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  • BigGreenDawg
    BigGreenDawg Posts: 327
    Depending on whether you like it spicey-go with Mississippi ( I also love Paul Prudomes majic seasonings-seafood majic is my favorite when sauteing shrimp) or milder-do LC's method.

    I really just replied to tell you nice handle!
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  • BGE Dawg
    BGE Dawg Posts: 26
    Thanks. Your handle ain't so bad either.
    Go dawgs!
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