SPECIAL WAY TO GRILL FISH

catchemup

-fillet needs to be fairly thick..1/2” thick as a minimum …3/4” or 1” best
-this is a fillet from a big 4# plus blackfin snapper 
-skin with scales is how you cook it [you don’t eat the skin]
-you cook the fish skin side down and don’t turn it over
-the benefit is getting the tasty flavor from the layer of fat next to the skin

-used a little kosher salt, ground pepper, little sweet paprika for color and taste 
-brush olive oil spiked with a little zesty Italian salad dressing…or not…before grilling
-squirt a little fresh lemon juice

-grill on low…450 degrees with top down
-baste once half way through and squeeze some more lemon on it 
-done when you put a fork in the fillet  and it comes out easily with no sticking
-look into the small hole your fork made and confirm the meat is pure white not pink or translucent
-my fillet cooked to perfection in precisely 20 minutes
-fish comes off the skin easily with a metal spatula

smooth move

that's a halfshell! and yes it's good. i take a spatula and scoop the meat out of the skin/scale before serving.

catchemup

smooth move said:

that's a halfshell! and yes it's good. i take a spatula and scoop the meat out of the skin/scale before serving.

I took a metal spatula and lifted the flesh right off the skin as if it were on a serving platter.

Soda Popinski

would this work on something like Tilapia?

catchemup

Soda Popinski said:

would this work on something like Tilapia?

This method is recommended for pretty thick fillets so I think the tilapia would be too thin

lakeman

I grill fish all the time, but not at 450 degrees.  

catchemup

lakeman said:

I grill fish all the time, but not at 450 degrees.  

what temperature do you grill at? Thanks.

lakeman

 Not sure but I think it is more like 300-350 or medium or less on the Weber.  I do it a little slower so I have more time to drink before dinner LOL.  BTW maybe some fish need a hotter temperature but I like Salmon or especially Scottish Salmon.  Note I do not or cannot fish anymore and have to relie on Store or some great fresh  seafood dealers for my fish.  One actually has fresh Conch.

catchemup

"Not sure but I think it is more like 300-350 or medium or less on the Weber. "

That sounds like a great temp to work with. My gas grill doesn't get much lower than 400-450.

TerribleTed

I generally like the taste of the skin. So I scale them I cant say I ever worry about temp except when I roasting whole pigs. For steaks, chicken, fish, deer, gator, snake, turtle, rabbit, ducks, and bob cat I just check it I know by feel if the grill heat right. Steak takes the most intense heat of all. 

Flash

Only way I will do redfish anymore. Skin and scales left on

surfman

It is best for fish with thick heavy scales like redfish and snapper, I use the metal spatula and scrape the meat off leaving the skin on the grill, easy. Although I have also used this method for Spanish mackerel too.

Flash

surfman said:

It is best for fish with thick heavy scales like redfish and snapper, I use the metal spatula and scrape the meat off leaving the skin on the grill, easy. Although I have also used this method for Spanish mackerel too.

  Spanish, I just eat the skin too

TerribleTed

I love to eat the skin more than the fish.  Eat the Spanish and king skin to.