On the BBQ

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Rick Murchison

Rick Murchison

Trusty Shellback
ScubaBoard Supporter
Scuba Instructor
Messages
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Location
Gulf of Mexico
# of dives
2500 - 4999
This is one of my favorites for any of the firmer fish (Amberjack, Tuna etc).
Heat up the BBQ.
Filet fish, leave the skin on.
Pat the meat dry with paper towels, then apply a coat of sesame oil. (If desired, put a little Dale's or Moore's or Lea & Perrins on first)
Place meat side down on hot BBQ for about 30 seconds (just long enough to get the "grill marks" on the meat and to seal the surface).
Turn to skin side down (for really big fish, where the filets are just too thick to do this way, after "marking" one side, use a piece of foil as "skin" on one side of the steak) sprinkle on salt & pepper (or your favorite seasoning - I like Tony Chachere's), close the grill and let cook for 5 to 10 minutes, depending on thickness of the filets (7 minutes is perfect for 1 - 1½ inches). Do not overcook!
Serve with fresh veggies and saffron rice on the side.
Enjoy! :)
Rick
 
Rick,

Would this work for salmon or halibut? I just came back from a fishing trip and i hate to cook fish inside so I am looking for BBQ recipes...

Thanks!

Jennifer
 
sapphire:
Rick,

Would this work for salmon or halibut? I just came back from a fishing trip and i hate to cook fish inside so I am looking for BBQ recipes...

Thanks!

Jennifer
Click to expand...
Absolutely, at least for salmon. It is my favorite way to fix salmon.
I'm afraid I have no experience with halibut. I'd like to though. :)
Special hint for Californians... in the San Juaquin, at the Armona frozen food locker, (Armona's a wide spot in the road between Hanford & Lemoore) they mix up some salt & pepper & spices called "Raven's." It is excellent on fish.
Rick
 
I have halibut out the ears! As it was a 66 pounder, unfortunately the pieces are really thick, I am afraid they will be a challenge to cook. If I could ship some to you, I would ;) !!
 
sapphire:
a 66 pounder
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Wow! That should yield some fantastic steaks. Makin' my mouth water just thinking about it.
Let us know all the ways you end up fixing it.
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If you like baked fish, you can do that easily in the BBQ also. You can use anything from a Pyrex casserole to aluminum foil, so long as the fish is protected from too much direct heat from the fire. Lemon slices on top are great for baking.
For poached fish just cover the casserole or make an aluminum foil jacket that traps the liquid and steam... lemon & butter & garlic & mmmmm..mmmm good!
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My brother-in-law has one of those big outdoor cookers we use when we have a family fish-fry. For just my family I have one of those "Fry Daddy" deep fryers - and an outside plug for it so I can fix the fish outside.
Lots of options to keep the fish cooking smells out of the house.
Rick
 
You folks are torturing me... shame on you!
Speaking of baking fish, the old cream technique works great. Toss slab of fish in the Pyrex, sprinkle with the favorite spice blend such as shrimp/crab boil spice, Old Bay or Cajun/Creole blends. Add a few sprigs of dill, onion & lemon slices, & a few pats of butter on top of all that. Pour half & half (or cream) on the whole thing & pop into the oven.
woo HOO!!!
 
YUM! I love all these ideas! Keep them coming :biggrin:

I attached a photo of the fish I need to cook, LOL!
 
Bob3:
You folks are torturing me... shame on you!
Speaking of baking fish, the old cream technique works great. Toss slab of fish in the Pyrex, sprinkle with the favorite spice blend such as shrimp/crab boil spice, Old Bay or Cajun/Creole blends. Add a few sprigs of dill, onion & lemon slices, & a few pats of butter on top of all that. Pour half & half (or cream) on the whole thing & pop into the oven.
woo HOO!!!
Click to expand...
Man, oh man... that sounds like it'd make an old shoe taste good! With fresh fish.... gotta try it.
Rick
 
You guys are killin' me! The closest I can get to fresh fish is the local grocerama or 5" long blugills in a borrow pit nearby. I'm gonna have to road trip SOON!!
 
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