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Grilled Grouper on The Egg

RobertP
RobertP Posts: 11
edited November -0001 in EggHead Forum
I have been a lurker not a poster, I finally have something to say, had The Large BGE about 3 months, I have a Gasser grill and WSM smoker, haven't used either one since the BGE came on large and in charge, I have learned and read many different things and techniques thanks to the community, anyways my topic, I am located in Florida, Panama City, there is some great Seafood and Seafood Places to eat around here, but after cooking some King Mackerel and then some Yellow edge Grouper, both of them were delish, makes me not want to have to go to any of the local places to eat, Cooked them about 400 deg. between 7 and 10 minutes according to the size with a lemon sliced in halve and face down on the grill, the grill and heat on the lemon does something, it just seems to explode with flavor on the fish, also used used Dizzy Dust and lemon Pepper
Downside was wished I had gotten more later that night.
Oh well next time, Eggin and Lovin it.
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Comments

  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Welcome to posting on the forum.

    Fish is so good cooked on the egg. Take some pictures and post them. We love seeing pics, and it gives us new ideas.

    It sounds like your gasser might become your storage space for your eggsessories.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Little Steven
    Little Steven Posts: 28,817
    RobertP,

    Welcome. Everybody talks about how expensive the egg is but few seem to take the saved restaurant expense in to the equation.

    Steve

    Steve 

    Caledon, ON

     

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  • Capt Frank
    Capt Frank Posts: 2,578
    Welcome, I am with you and Steve on the resturant savings, hardly eat out at all any more! :)
    Have you tried redfish on the half shell on the EGG? It is outstanding. :woohoo:
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  • tcracing
    tcracing Posts: 378
    Did you go out in the Gulf and catch the grouper? With snapper season back open I'm going to try to get out there this week-end. Where did you get your egg? I also live in P.C. Fl.
    George Foreman? Who? 
    Tim C. Panama City, Fl. 
    Large, Minimax-soon
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  • RobertP
    RobertP Posts: 11
    Hello Capt. Frank

    Tell me some more about Redfish on the halfshell as in oyster halfshell or bigger I"m curious!
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  • RobertP
    RobertP Posts: 11
    That would have been nice to catch my own fish, but sadly had to catch them at the local fish market, ya do what ya gotta do, but at least I knew I would "catch" what I was going after,LOL.
    There's a couple of local markets that are reputable, that way at least it's not so bad paying market price and still cheaper and more satisfying cooking your own, ya don't have to tip the waitress, if it's bad you know who you can blame, and lastly you can't say I won't be going back to that place to eat.
    The end
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  • Richard Fl
    Richard Fl Posts: 8,297
    Here is a whole red snapper.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=960293&catid=1
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  • Richard Fl
    Richard Fl Posts: 8,297
    Found this posted awhile back.

    Redfish, On The Half Shell

    Here's my favorite... Redfish on the half shell


    INGREDIENTS:
    Lemon/Butter Sauce
    In sauce pan place the following:
    1 lb of real butter
    1 medium onion diced
    3 to 6 cloves of crushed garlic
    Tony Chachere's Creole Seasoning
    or salt and pepper to taste
    Tabasco brand red sauce to taste (six to eight drops minimum) -Do not omit the Tobasco
    1 Tbs of Lea & Perrins
    Juice of 3 lemons
    Stuffing
    In a large mixing bowl place the following:
    2 Bell Peppers diced
    4 stalks of celery chopped
    shrimp
    lump crab meat
    Tabasco brand red sauce( 6 to eight drops minimum)
    1 Tbs Lea & Perrins
    Salt & Pepper Very easy on the salt
    3 cloves of crushed garlic
    1 large onion diced
    2 cups bread crumbs




    To prepare the fish -
    1 Fillet the Redfish leaving the skin and scales on.
    2 Cut out the ribcage and use forceps or needle nose pliers to pull out the remaining bones in
    3 the front half of the fillet.
    4 Cut a pocket between the meat and the scales, but be careful not to go all the way through.
    5 Sort of like a pita pocket.
    Procedure:
    Lemon/Butter Sauce
    1 Place over low heat and let simmer for 30 minutes, stir occasionally.
    2 Alternate stuffing: Saute bell pepper, garlic, and celery. Prepare "cornbread stuffing in a box".
    3 Add sauteed vegetables. Add shrimp and crabmeat and simmer until shrimp is pink)
    Alternate stuffing:
    1 Add approximately half the lemon butter mix created above, combine until uniform, and simmer
    2 until shrimp is just turning pink
    3 Stuff the "pocket" with the mix
    4 Place on grill, scales down, and baste with remaining lemon butter sauce.
    5 Grill raised grid at 350 degF until the meat flakes. Meat should remain slightly firm but
    6 flake easil


    Recipe Type
    Main Dish, Seafood

    Recipe Source
    Source: BGE Forum, El Jefe, 2007/06/25
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