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Message
Grilled red fish on the half
Posted on 2/9/13 at 8:57 am
Posted on 2/9/13 at 8:57 am
First crack at it. Any tips? Good sauces? TIA
4
Posted on 2/9/13 at 9:47 am to fishbig
I season with whatever you like, squeeze a lemon and put a couple pats of butter on it and cook over medium heat with lid closed. When just about ready I like to paint just a light coat of BBQ sauce on it cover and let just set.
Do whatever you like but the key is not too hot and do not Overcooked. Let it rest a couple mintputes when you pull off.
Enjoy. Let us know how it comes out.
Or make a wasabi creme fresh and drizzle over it.
Do whatever you like but the key is not too hot and do not Overcooked. Let it rest a couple mintputes when you pull off.
Enjoy. Let us know how it comes out.
Or make a wasabi creme fresh and drizzle over it.
Posted on 2/9/13 at 10:44 am to fishbig
Season with your choice of seasoning, cover as much of the flesh with lemon slices, baste with lemon juice diluted Jack Miller style sauce, and the first thing before placing it on the grill is coat the skin side with PAM or similar product to make sure it doesn't stick to the grill.
Posted on 2/9/13 at 12:26 pm to fishbig
What Sid does...and score the fish deeply to assist with even cooking. When it "puffs" a bit and the meat is opaque, pull it. Overcooking is a sin.
Posted on 2/9/13 at 12:49 pm to fishbig
When you insert fork in thickest part and fish separates upon twisting get it off. Never much more than 15-20 mins depending on thickness and heat . I do a mint garlic chutney with tomatoes and feta that is killer.
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