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RUGER

RUGER

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Ok I had some bream, shellcracker, catfish and one crappie.

Filleted the bream, shellcracker and crappie. Skinned and cooked the catfish whole. They were small.

Covered in olive oil the sprinkled with different spices.
I have to admit I was skeptical but honestly it was better than deep fried !!!!

Of course the bream and crackers were best but the crappie was nothing to skoff at and the catfish was amazing.
Hate to admit it, but I will be grilling more fish.
 
I was on a diet last summer got pretty tired of just boneless skinless chicken breast and center cut pork chops on the grill. So tried grilling fish - used cod. white fish, catfish, and salmon did that 2 days a week -- MAN I was looking forward to the grilled fish days...anyway I used cajun seasoning on the catfish cod and whitefish or just salt and pepper with a little lemon at the end. Salmon I would also use salt pepper a little butter and lemon at the end...all of it was great - learning curve was not over cooking the fish. Did grilled scallops also(no bacon wrap) olive oil salt pepper...dress with alittle saraichi (sp) sauce at the end..same with scallops dont over cook or they get rubbery...One thing I learned also -- dont over season especially delicate flavored fish.

edited to add: The fish looks really greatand I know it tasted the same.

Tony
 
Fish is great "grilled" in a cast iron skillet too. Lightly season with Tony Chacheres. I am not sure I would say it is better than fried...but it is a delicious change...and quick and easy
 
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BamaProud":b780upv9 said:
Fish is great "grilled" in a cast iron skillet too. Lightly season with Tony Chacheres. I am not sure I would say it is better than fried...but it is a delicious change...and quick and easy
Click to expand...


I used my propane fish cooker to heat a cast iron skillet to do some true blackening. It tasted alright, but I couldn't find the happy medium between burned and blackened.
 

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