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Started By
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Advice needed for grilling red fish filets with scales on
Posted on 7/1/20 at 2:43 pm
Posted on 7/1/20 at 2:43 pm
(no message)
6
Posted on 7/1/20 at 2:52 pm to Haytigers
My favorite way is to coat the flesh side with EVOO and chopped green onions, then push the flesh side down into a very hot cast iron skillet and hold it there for a minute or two. Then grill on tin foil, flesh side up.
Posted on 7/1/20 at 2:55 pm to Haytigers
dust them
melt butter with a lot of lemon in it.
brush the butter/lemon while they grill.
serve.
pretty simple and delicious.
melt butter with a lot of lemon in it.
brush the butter/lemon while they grill.
serve.
pretty simple and delicious.
Posted on 7/1/20 at 2:55 pm to Haytigers
The common thing to do, and this is how I do it is take butter, melt it, add some finely minced garlic, lemon juice, Worcestershire sauce, a bit of salt and pepper and let that simmer until all flavors are blended.
Get the grill hot, place the fish scale side down on the grill and brush on the above mixture several times as it cooks. When the edges of the fish curl up a bit start to test with a fork to see if the thicker parts are cooked. If you can pull out some of the meat off the scaled side, it's done.
Get the grill hot, place the fish scale side down on the grill and brush on the above mixture several times as it cooks. When the edges of the fish curl up a bit start to test with a fork to see if the thicker parts are cooked. If you can pull out some of the meat off the scaled side, it's done.
This post was edited on 7/1/20 at 2:57 pm
Posted on 7/1/20 at 4:04 pm to Haytigers
From an old post of mine with some additions:
Pick the seasoning and/or herbs that you like. I season, brush with melted butter or season the melted butter (which is what I do) and brush with that. Unlike the rest of the free world, I put them on the grill flesh down for just a minute or so to get some flame on that side, initially. You can't leave them on the flesh side very long, though. Then, I turn them over, brush generously with the seasoned butter again and complete the cooking.
I use Cavender's quite often in the butter. Sometimes, when it's done, I sprinkle on some green onions and capers.
I also like it brushed with pesto.
Pick the seasoning and/or herbs that you like. I season, brush with melted butter or season the melted butter (which is what I do) and brush with that. Unlike the rest of the free world, I put them on the grill flesh down for just a minute or so to get some flame on that side, initially. You can't leave them on the flesh side very long, though. Then, I turn them over, brush generously with the seasoned butter again and complete the cooking.
I use Cavender's quite often in the butter. Sometimes, when it's done, I sprinkle on some green onions and capers.
I also like it brushed with pesto.
Posted on 7/1/20 at 7:14 pm to Haytigers
I am sure all of those recipes above are excellent but I go the Easy Button route and have never had a single complaint.
Toss fish on Med hot grill scales down. Toss some slices of butter on the fish. I just bring a stick of butter and a knife and slice the pats of butter right off the stick. Never melt it before hand or any of that.
When the butter starts to melt, use a brush to spread it around. Squeeze some lemons over the fish and toss the squeezed rinds right on top. Sprinkle generously with Tony C’s MORE SPICE in the red jar. Not the super salty green label stuff.
Continue this process as needed to keep the fish moist. As stated above, stick a fork in the fat part of the filet. When the fish flakes and comes off the scales it is done.
Toss fish on Med hot grill scales down. Toss some slices of butter on the fish. I just bring a stick of butter and a knife and slice the pats of butter right off the stick. Never melt it before hand or any of that.
When the butter starts to melt, use a brush to spread it around. Squeeze some lemons over the fish and toss the squeezed rinds right on top. Sprinkle generously with Tony C’s MORE SPICE in the red jar. Not the super salty green label stuff.
Continue this process as needed to keep the fish moist. As stated above, stick a fork in the fat part of the filet. When the fish flakes and comes off the scales it is done.
Posted on 7/1/20 at 7:21 pm to Haytigers
Make a tin foil tray. Put fish in and lightly coat with olive oil. Sprinkle your favorite seasoning And plenty of lemon. Pour white wine on the fish, then grill.
Posted on 7/1/20 at 7:30 pm to gumbo2176
quote:
The common thing to do, and this is how I do it is take butter, melt it, add some finely minced garlic, lemon juice, Worcestershire sauce, a bit of salt and pepper and let that simmer until all flavors are blended.
Get the grill hot, place the fish scale side down on the grill and brush on the above mixture several times as it cooks. When the edges of the fish curl up a bit start to test with a fork to see if the thicker parts are cooked. If you can pull out some of the meat off the scaled side, it's done.
Perfect advice.
Grilled fish on the half-shell is an all-time treat.
Posted on 7/1/20 at 9:38 pm to NolaLovingClemsonFan
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