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Found 3 results

  1. I am NOT a fan of cooking whole fish. There is some mysterious attraction to having a whole fish plated with the head on. In my opinion, THIS is the last time this fish will look appealing in any way. Once it goes to the heat, the color fades, they eye clouds over and it loses most of its visual appeal. I LOVE FISH. I love cooking it. I love eating it. I'd just rather have a big fat filet or some sort whether it be salmon, a tuna steak, swordfish, mackerel, sea bass, roughy, trout, large mouth bass, or whatever it might be. I cooked this one today to make a video of the process. I slit the upper side of this one and stuffed in some lemon slices. I squeezed lemon juice over the whole fish and in the cavity as well. I stuffed onion, rosemary, and dill inside the cavity. I salt and peppered the outside of the fish and drizzled it with olive oil before roasting it on the grill at 425-450-ish for about 30 minutes until it was done. It tasted great but it was visually unappealing (to me) after it was cooked.
  2. Got fish? If you have a whole one give this a try!
  3. Finally tried a whole grilled red snapper on the Akorn on Labor Day. Grabbed a 1.5 pounder from Whole Foods that looked absolutely delicious raw. The fish was already gutted and they scaled it and removed the fins while I waited. It was on sale for $7.99 a pound, usually $10.99. I stuffed the cavity with some lemon and garlic slices and a rosemary bunch. Then I rubbed the fish with some extra virgin olive oil, lemon juice, chopped rosemary, garlic, sea salt and fresh cracked pepper. Set the Akorn up for 2-zone grilling and got it up to about 400 degrees (I wrapped half the Weber grate with aluminum foil to create the indirect side). I used no wood at all. I didn’t want the smoke to overtake the fish flavor and with this being my first whole fish cook, I didn’t want to risk over-smoking. I wiped the cast iron grill grates with canola oil twice (very liberally). I think this is key to grilling a piece of fish if you plan on keeping the skin and in the case of a red snapper, I definitely wanted to eat the skin. Set the fish down over direct heat and closed the lid at around 380 degrees. Waited 8 minutes then flipped the fish and waited another 8 minutes. After a total of 16 minutes over direct heat, I used a fork to peak inside the cavity and it looked like it could use a few more minutes to get a little more flaky. I moved the fish over to the indirect heat side, squezed a little lemon juice on it and cooked for another 5 mintes. Total cook time was approximately 21 minutes. I rolled the fish onto a sheet of aluminum foil to remove from the grill, it was pretty easy to get it off the grill that way. Hands down, some of the best fish I ever had and very simple to cook. Much more flavorful and juicy than a fish filet but of course you have to be careful with the bones. And...Roll Tide!
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