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Post by ozymandias on Mar 23, 2015 13:49:26 GMT 10
Hi guys....
I got a question about grilling fish fillets (trout, red emperor, snapper etc) on the BBQ. I gots a Baby Q, and until now I've been grilling some fish on it, but always on a well-buttered teflon sheet, usually heavily seasoned with cajun rub.
What I want to do now is go for some old school med grilling straight on the grate. You guys think it's doable, or the fish fillets will fall apart?
Do I need perhaps to get that Weber fish fillet basket?
Regards
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Post by smokey on Mar 23, 2015 14:32:19 GMT 10
Depends on the fish. Something like a skin on tuna steak, Salmon, Kingfish steak or a whole skin on fish can be done on a grill.
Soft flesh fish like Ling, Barramundi , Whiting are better on a hot plate.
Regardless There is always a risk of fish falling apart.
I use a frog mat from bunnings or a hot plate with butter.
There are also those cage devices that clamp the fish between mesh and allows easy turning and holds it together.
Just a bit more washing up.
Ive got a trout cage somewhere that allows grilling over hot coals for small trout shaped fish.
Also, I have one of those weber holey vegie / fish trays and I've always had a devil of a time using it. Everything sticks to it.
Its currently down in the backyard where I threw it about a year ago.
It was a bit like Bentleys famous burnt pizza on the lawn dummy spit moment.
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Post by chrisg on Mar 23, 2015 23:33:04 GMT 10
Don't like the cage things much, can work, can fail. Being we do seem to be in broad agreement to avoid foil - 15 years ago that was my way for this, is the baking paper option valid ? I've never tried it. I do know that banana leaves work a treat, but not everyone has ready access  Going to be watching 'cos this is something I've been contemplating on the Q200. Cheers |
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Post by ozymandias on Mar 24, 2015 7:12:11 GMT 10
Baking paper is not a bad option. Actually it is quite popular back home in greece, especially with fish fillets and/or white fish. Definitely worth a try. I am sure you will not be disappointed.
I will send you a recipe we cook cook back at home
Problem is that baking paper does not create the necessary char for the grilled/bbq experience
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Post by chrisg on Mar 24, 2015 8:03:46 GMT 10
Just post it up Ozy, I'm sure folks will be interested. Getting the char is different again, it's been a while but, and it as Mick says is very fish type dependent, I've done whole fish Cajun style by charring first then wrapping to cook through and take up the flavours of whatever I've stuffed the fish with. Last time for a wrapper I used a palm frond, or rather a piece of, being just back from a holiday in Bali I suppose that would work for fillets but you may have a problem of them sticking to the bars. Cheers |
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Post by smokey on Mar 24, 2015 9:42:36 GMT 10
Your grill grates might work? The fingered spatula can get under the fish.
Its flipping the fish where it can go awry.
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