There is something that we menfolk (and some womenfolk too!) love about catching a wild animal and bringing it home to eat - Ah, the thrill of the hunt! This thrill is greatly magnified when we can cook our catch in such a way that other people actually enjoy it too.
I had never thought much about barbequeing fish until my Pa BBQed one last week. Easily the best fish I have ever had. We filleted the trout and then sprinkled cajun seasoning on it. We put it on a grilling pan like this one: [url "http://www.americasbestbbq.com/moreinfo.cfm?Product_ID=455629016"]http://www.americasbestbbq.com/moreinfo.cfm?Product_ID=455629016[/url]
Pa put the grilling pan on the BBQ grill, and flipped the fillets once. Best fish I ever had!
I live on a student budget and want to gather info and suggestions before spending my wife's hard-earned cash. And I figured lots of us would like recipes/suggestions on how to best enjoy our catches.
What recipes/equipment/techniques do you like for BBQing fish?
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When I BBQ trout I filet them and leave the skin on. I then cook them with the skin side down until they are pretty much done then I flip them over and peel the skin off. My wife doesn't like the wet look of the fish, but she will eat sushi, so I flip hers one more time just being careful not to have it all fall apart. I don't have any special grilling pans or racks I just cook the fish right on the grill. I do have a cool spatula that is about four inches wide and about 9 inches long. It has two spatulas together that work like tongs. You put the fish between them, squeeze it together, and flip the fish. It works pretty good but I don't even need to use it all the time.
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hashbaz:
I found a fish grill at Big Lots a little while ago that only cost a few bucks. It has performed well for grilling fish filets. I like to grill wiper filets for use in fish tacos. I cut filets into taco-size pieces and marinate them for a short time (no more than 1/2 hour) in the juice of 1/2 lemon and 1/2 lime, a little rice wine vinegar, some oil, a little salt, pepper, oregano, cumin, garlic powder and onion powder. Before I cook the filets, I grill onion slices and pepper wedges for use in the tacos. Grill the fish on direct heat at about medium temp until done. Slap everything in a lightly grilled tortilla with a little shredded cabbage, maybe a slice of avacado, some picante sauce and sour cream and you've got some good groceries.
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[red][size 3]Hey Loren, over here in Germany I saw a "fisch grillgable" the other day. It was like one of those hot dog roasting sticks or campfire grilled cheese sandwich maker things only it had a basket of sorts on the end that was shaped like a fish that would clamp togther. You clean and season your fish, clamp it in the fish shaped basket and roast it over your campfire next to your marshmallows. They came in two different sizes and were about 8.00 Euro ($10.00). I have been trying to decide if it will fit in my duffel bag (the big one of course) to bring back. They might be available in the states as it looked like it was manufactured in Canada and then imported here. Looked like fun. [/size][/red]
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I have a grill much like the one in your photo. I got it a Kitchen Kneeds in Logan for about $20.00. I did a walleye on it the other day. I just seasoned it with Lowery's seasons salt, pepper, garlic power and squeezed a fresh lemon on it. It was great! Depending on the fish, sometimes I will baste the fish with a mixture of olive oil, vinegar and spices then finish by adding Bulls Eye BBQ sauce to what's left of the baste and put it on for a glaze just before serving it. Its great!
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[cool]For grilling trout, I like to follow the KISS method (keep it simple, stupid). I follow TubeDude's trout recipe found here:
[url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=170279;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;;page=unread#unread"]http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=170279;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;;page=unread#unread[/url]
Except I do it on the grill by putting the trout fillets (with skin still on the fish) skin side down on aluminum foil, and set the grill temp on as low as it will go. Make sure to make a lip on the foil so none of the butter and juices get out. It only takes 5-10 minutes and it's done. When eating it, the fish comes right off the skin with a fork as you get each bite ready to munch. Easy cleanup, and GREAT TO EAT!!
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[cool]By the way, if any of you are new to this board and don't know how to fillet trout and missed TubeDude's writeup on it last winter, you can find it by clicking on the "utah" icon at the top of this page, and then scroll down the menu til you get to the "tips and techniques" icon. Click that, and there is TubeDude's trout fillet demo.
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Haven't read them all but mine is pretty simple.
Gutem, be headem, slapem in tin foil, add some butter, pepper and a lemon wedge and sometimes a strip of bacon. Wrap it up throw it on the BBQ on low (cuz I only have a little portable) for 45 minutes.
One more. Forget steak and eggs. I will reheat left over fish from the night before and mix it in with broken up back and scrambled egss. Sounds gross but it's good.
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