Catch to Table

[Linesider82]

Originally Posted by spence

Agree that coating doesn’t like to stick on wet. For this reason I would (back when I actually cooked) add salt after cooking as it will draw out moisture from the meat. Some thing for grilled beef etc…

100%

Here's another 2 recipes that you can do at once on the grill that are easy which works really well when you have a larger group. I have done this with SB, bluefish, tog, BSB, scup, and cod.

Heavy duty tin foil, the longer roll (16") is good to get nearly full grill coverage. I lay out a large platter or cutting board that is the same size or slightly smaller than my grill surface area, and make a "boat" on top of this platter out of the tin foil by rolling up the edges. spray or coat olive oil on the tin foil, then slice vadalia onions about 1/4 thick and lay them on the tin foil covering the surface. S&P those. Preheat grill to med-high heat.

IMG_20211116_125545_718.jpg

Recipe 1: on half, thinly slice a lemon and distribute those on one half of the onions (half coverage is plenty with the lemons), rind and all. Separately, in a small sauce pan, melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/- and capers. stirring frequently. (I omitted capers in the pic because I didn't have them, also I'd cut the lemon quantity in half, but it all went so fast I'm not the judge)

Recipe 2: Separately, in a small sauce pan melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/-, and soy sauce about evenly mixed with the amount of butter (more or less to your taste). stirring frequently.

The goal is to reduce the flavors and get them to mix, then I use a spoon and coat 1/2 the fish for recipe 1 on the lemon side, and half the fish for recipe 2 on the other prior to grilling. If there is excess just get it all on there.

Have another piece of tin foil, the same size ready, because you just want to cook the fish until it barely separates like a med. rare steak. Then remove from the grill (no flipping fillets). Pull the whole thing from the grill back onto the platter, it'll slide right on (slowly) and then tent it with the other piece of foil for about 10 min. The fat in the fillets will melt and you'll have perfectly done fish, half tangy and salty and half sweet and savory. People will eat every single scrap on this plate. This is a favorite when the local corn comes in.

** If you do bluefish, a small one quickly bled with recipe 2 is unreal.
*** edit note, you can add a small amount of anchovy paste to either reduction for added flavor. 1/2 teaspoon is plenty. The anchovy has a smokey flavor so i think its good for a gas grill, if you're doing this over charcoal I wouldn't add it.

[Guppy]

Originally Posted by Linesider82

100%

Here's another 2 recipes that you can do at once on the grill that are easy which works really well when you have a larger group. I have done this with SB, bluefish, tog, BSB, scup, and cod.

Heavy duty tin foil, the longer roll (16") is good to get nearly full grill coverage. I lay out a large platter or cutting board that is the same size or slightly smaller than my grill surface area, and make a "boat" on top of this platter out of the tin foil by rolling up the edges. spray or coat olive oil on the tin foil, then slice vadalia onions about 1/4 thick and lay them on the tin foil covering the surface. S&P those. Preheat grill to med-high heat.

Attachment 68561

Recipe 1: on half, thinly slice a lemon and distribute those on one half of the onions (half coverage is plenty with the lemons), rind and all. Separately, in a small sauce pan, melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/- and capers. stirring frequently. (I omitted capers in the pic because I didn't have them, also I'd cut the lemon quantity in half, but it all went so fast I'm not the judge)

Recipe 2: Separately, in a small sauce pan melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/-, and soy sauce about evenly mixed with the amount of butter (more or less to your taste). stirring frequently.

The goal is to reduce the flavors and get them to mix, then I use a spoon and coat 1/2 the fish for recipe 1 on the lemon side, and half the fish for recipe 2 on the other prior to grilling. If there is excess just get it all on there.

Have another piece of tin foil, the same size ready, because you just want to cook the fish until it barely separates like a med. rare steak. Then remove from the grill (no flipping fillets). Pull the whole thing from the grill back onto the platter, it'll slide right on (slowly) and then tent it with the other piece of foil for about 10 min. The fat in the fillets will melt and you'll have perfectly done fish, half tangy and salty and half sweet and savory. People will eat every single scrap on this plate. This is a favorite when the local corn comes in.

** If you do bluefish, a small one quickly bled with recipe 2 is unreal.
*** edit note, you can add a small amount of anchovy paste to either reduction for added flavor. 1/2 teaspoon is plenty. The anchovy has a smokey flavor so i think its good for a gas grill, if you're doing this over charcoal I wouldn't add it.

Holy cow !
This sounds so awesome,,, thanks,,,
I’ve got a ton of frozen/ vac fish to use up…
Hope to do it soon I’ll post it…

Thanks again

[Guppy]

Originally Posted by Linesider82

100%

Here's another 2 recipes that you can do at once on the grill that are easy which works really well when you have a larger group. I have done this with SB, bluefish, tog, BSB, scup, and cod.

Heavy duty tin foil, the longer roll (16") is good to get nearly full grill coverage. I lay out a large platter or cutting board that is the same size or slightly smaller than my grill surface area, and make a "boat" on top of this platter out of the tin foil by rolling up the edges. spray or coat olive oil on the tin foil, then slice vadalia onions about 1/4 thick and lay them on the tin foil covering the surface. S&P those. Preheat grill to med-high heat.

Attachment 68561

Recipe 1: on half, thinly slice a lemon and distribute those on one half of the onions (half coverage is plenty with the lemons), rind and all. Separately, in a small sauce pan, melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/- and capers. stirring frequently. (I omitted capers in the pic because I didn't have them, also I'd cut the lemon quantity in half, but it all went so fast I'm not the judge)

Recipe 2: Separately, in a small sauce pan melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/-, and soy sauce about evenly mixed with the amount of butter (more or less to your taste). stirring frequently.

The goal is to reduce the flavors and get them to mix, then I use a spoon and coat 1/2 the fish for recipe 1 on the lemon side, and half the fish for recipe 2 on the other prior to grilling. If there is excess just get it all on there.

Have another piece of tin foil, the same size ready, because you just want to cook the fish until it barely separates like a med. rare steak. Then remove from the grill (no flipping fillets). Pull the whole thing from the grill back onto the platter, it'll slide right on (slowly) and then tent it with the other piece of foil for about 10 min. The fat in the fillets will melt and you'll have perfectly done fish, half tangy and salty and half sweet and savory. People will eat every single scrap on this plate. This is a favorite when the local corn comes in.

** If you do bluefish, a small one quickly bled with recipe 2 is unreal.
*** edit note, you can add a small amount of anchovy paste to either reduction for added flavor. 1/2 teaspoon is plenty. The anchovy has a smokey flavor so i think its good for a gas grill, if you're doing this over charcoal I wouldn't add it.

Tonight’s menu….. I’ll get back on this one…

[Guppy]

Originally Posted by Guppy

Tonight’s menu….. I’ll get back on this one…

I may never fry again….


63BCE168-5A51-4B13-8E20-8D7544269221.jpeg