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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Grilling Fish????

EGGs N@
EGGs N@ Posts: 50
edited November -0001 in EggHead Forum
Looking for tips on the best way and temp to grill some Grouper for fish tacos tonight?

Dennis
· Share on FacebookShare on Twitter

Comments

  • Frank from Houma
    Frank from Houma Posts: 5,755
    Get some Paul Prudhomme's Blackened Redfish seasoning or another brand if you can't find PP and blacken the fillets. You might not make it to taco stage if you try it straight from the pan.

    http://www.youtube.com/watch?v=rCrj0Mqu66M

    IMG_1845800x600.jpg
    · Share on FacebookShare on Twitter
  • 'Q Bruddah
    'Q Bruddah Posts: 739
    Keys to grilling fish on the grill. Don't be afraid of it.

    1. Fresh Fish, oiled and seasoned
    2. Grill: Preheat and stabilize, direct at 450°F
    3. Put it on, sear it and DON'T play with it.
    4. A very thin spatula, restaurant quality
    5. 4 to 5 minutes a side for thin fish. turn carefully.

    Enjoy.
    · Share on FacebookShare on Twitter
  • EGGs N@
    EGGs N@ Posts: 50
    thanks would you use foil or not?
    · Share on FacebookShare on Twitter
  • 'Q Bruddah
    'Q Bruddah Posts: 739
    You can, but that is a different cook. e.g. Butter, lemons, garlic, onions, dill or fennel, wrap it up, flip it in the foil.

    Back to direct- the important part is the sear and don't mess with it rule.
    · Share on FacebookShare on Twitter
  • Capt Frank
    Capt Frank Posts: 2,578
    Already some good advice on here. Another simple way to grill fish is to cut thin slices of lemon, enough to cover the fish, put them on the grid first, then lay the fish on top, flip fish to another bed of lemon if you can't manage to turn it over on to the first one.

    Capt Frank
    Homosassa, FL
    · Share on FacebookShare on Twitter
  • rsmdale
    rsmdale Posts: 2,472
    Here is our favorite summer meal Dennis.I use Yellowtail beacause it is what I catch.
    034.jpg
    15 min marinate in Italian dressing and then rub w/Prudhommes Blackened Redfish
    036.jpg
    5 min a side at 375
    038.jpg
    039-1.jpg
    Served w/a midori Marg and it is dinner.


    GOOD EATS AND GOOD FRIENDS


    DALE
    · Share on FacebookShare on Twitter
  • Frank from Houma
    Frank from Houma Posts: 5,755
    Blackened fish tacos dressed out, red beans and rice, and a margarita

    Oooooooh Yeaaaaah!! - Mightyfine
    · Share on FacebookShare on Twitter
  • Hungry Celeste
    Hungry Celeste Posts: 534
    I'm gonna use the "lemon layer" trick next time I do a whole, skin-on fish. I can't ever seem to keep the skin on the fish, and I think the lemon is just the ticket.
    · Share on FacebookShare on Twitter
  • Zyme
    Zyme Posts: 180
    personally I always use foil for lighter thinner fish. (that we prefer for fish tacos)

    I like sprinkling some ground cumin, paprika, a dash of cayenne pepper, and lemon juice. Put it on around 350, give it a couple minutes, flip once. Then shut off the vents and cook about 5 min (depending on how thick it is) with the door closed.

    But these other ideas here look interesting too!
    · Share on FacebookShare on Twitter
  • Zyme
    Zyme Posts: 180
    I just drooled on my keyboard this looks so good.

    I think the reason you can put it on directly is yellowtail is a firmer, thicker fillet.

    For halibut or other thin pieces the foil just makes it easier.
    · Share on FacebookShare on Twitter

Categories