Grilling Fish

Damsel said:

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be cooked
directly on the grill? If not, what's a delicious way of cooking them in
foil or with some other process? The fish do not have skins.

I have had success with poking holes in a double layer of foil to use as
a grilling sheet.

serene

(serene) said:

Damsel said:

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be cooked
directly on the grill? If not, what's a delicious way of cooking them in
foil or with some other process? The fish do not have skins.

I have had success with poking holes in a double layer of foil to use as
a grilling sheet.

There ya go! This is going to be goooooood!

Thanks!
Carol

Mi e' parso che Damsel abbia scritto:

Quoted message said:

Here's yesterday's dinner:
http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Nice, finally I know what are pork chops: "braciole"!
One of my preferred cuts, be it pork or veal. The latter is
someway less tasty, but is sure more tender than pork.
--
Vilco
Think Pink , Drink Rose'

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be cooked
directly on the grill? If not, what's a delicious way of cooking them in
foil or with some other process? The fish do not have skins.

Here's yesterday's dinner:
http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Thank you greatly!
Carol

Can't help with the fish, I mostly grill big hunks 'o salmon, but I just had
to say-that dinner looks awesome!

Lynne A
[email hidden]

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

(serene) said:

Damsel said:

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be
cooked
directly on the grill? If not, what's a delicious way of cooking them
in
foil or with some other process? The fish do not have skins.

I have had success with poking holes in a double layer of foil to use as
a grilling sheet.

There ya go! This is going to be goooooood!

Thanks!
Carol

Try putting bunches of fresh herbs right on the coals, like you would with
wet chunks of hickory or mesquite wood. Be careful, though, because the
results can be rather strong. Works great with meats (thyme branches with
steak - wow!), but can overpower fish. Experiment and sniff & see what you
think. I tossed some tarragon branches in with shrimp last week and it
worked nicely.

Damsel said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be
cooked directly on the grill? If not, what's a delicious way of
cooking them in
foil or with some other process? The fish do not have skins.

Here's yesterday's dinner:

http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Quoted message said:

Thank you greatly!
Carol

Look for those Reynolds grill sheets. They are extra-heavy duty foil sheets
with holes in them for grilling stuff that might otherwise fall through the
rack.

Jill

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be cooked
directly on the grill? If not, what's a delicious way of cooking them in
foil or with some other process? The fish do not have skins.

Here's yesterday's dinner:
http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Thank you greatly!
Carol

You don't need a grilling cage. Supermarkets and places like Bed Bath &
Beyond sell a flat, black non-stick plate with 1/4" holes in it for this
purpose, and they're cheap. Look for one with one side bent up at a 90
degree angle. That gives you an edge to food against with a spatula so it
doesn't fall off when flipping the food.

The non-stick label is only half-true with these things, but they're easy to
clean.

Damsel said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be cooked
directly on the grill? If not, what's a delicious way of cooking them in
foil or with some other process? The fish do not have skins.

Here's yesterday's dinner:
http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Thank you greatly!
Carol

I would cook them directly on the well oiled grill. However, Renyolds
makes grill friends that is like sturdy tinfoil with venting if you are
concerned about the fish falling through.

jmcquown said:

Damsel said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be
cooked directly on the grill? If not, what's a delicious way of
cooking them in
foil or with some other process? The fish do not have skins.

Here's yesterday's dinner:

http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Quoted message said:

Thank you greatly!
Carol

Look for those Reynolds grill sheets. They are extra-heavy duty foil sheets
with holes in them for grilling stuff that might otherwise fall through the
rack.

How many times I gotta post this.... never ever cook fish, especially
sea food, in aluminum. When grilling fish the oldest method is still
the best... use leaves... banana leaves are good and are readily
available at most ethnic markets (costs less than foil too) but outer
lettuce/cabbage leaves work well too. Fish can either be totally
encased, with whatever, or simply place directly on the grill atop a
leaf or two. Served on leaves even makes a nice presentation,
certainly better than something looks like a run over hub cap. I
rarely use aluminum foil... just checked, date on my Reynolds heavy
duty says 1992 (yes, I have a dating fetish). Give a hoot, don't
pollute.

In article <[email hidden]>,

Damsel said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be cooked
directly on the grill? If not, what's a delicious way of cooking them in
foil or with some other process? The fish do not have skins.

Here's yesterday's dinner:
http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src
=ph

Thank you greatly!
Carol

Use Aluminum foil? :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Damsel said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be
cooked directly on the grill? If not, what's a delicious way of
cooking them in
foil or with some other process? The fish do not have skins.

Here's yesterday's dinner:

http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Quoted message said:

Thank you greatly!
Carol

Look for those Reynolds grill sheets. They are extra-heavy duty foil
sheets
with holes in them for grilling stuff that might otherwise fall through
the
rack.

How many times I gotta post this.... never ever cook fish, especially
sea food, in aluminum. When grilling fish the oldest method is still
the best... use leaves... banana leaves are good and are readily
available at most ethnic markets (costs less than foil too) but outer
lettuce/cabbage leaves work well too. Fish can either be totally
encased, with whatever, or simply place directly on the grill atop a
leaf or two. Served on leaves even makes a nice presentation,
certainly better than something looks like a run over hub cap. I
rarely use aluminum foil... just checked, date on my Reynolds heavy
duty says 1992 (yes, I have a dating fetish). Give a hoot, don't
pollute.

What about very thick fish, like halibut steaks? Don't the lettuce leaves
dry out & burn before the fish is done, leaving the fish vulnerable to
falling through the grating?

Doug Kanter said:

Quoted message said:

jmcquown said:

Damsel wrote:
> I've fallen in love with my grill all over again!
>
> We have pollack and catfish in the freezer. We do not own, nor can we
> afford at this point, a grilling cage. Can either of these fish be
> cooked directly on the grill? If not, what's a delicious way of
> cooking them in
> foil or with some other process? The fish do not have skins.
>
> Thank you greatly!

Look for those Reynolds grill sheets. They are extra-heavy duty foil
sheets
with holes in them for grilling stuff that might otherwise fall through
the
rack.

How many times I gotta post this.... never ever cook fish, especially
sea food, in aluminum. When grilling fish the oldest method is still
the best... use leaves... banana leaves are good and are readily
available at most ethnic markets (costs less than foil too) but outer
lettuce/cabbage leaves work well too. Fish can either be totally
encased, with whatever, or simply place directly on the grill atop a
leaf or two. Served on leaves even makes a nice presentation,
certainly better than something looks like a run over hub cap. I
rarely use aluminum foil... just checked, date on my Reynolds heavy
duty says 1992 (yes, I have a dating fetish). Give a hoot, don't
pollute.

What about very thick fish, like halibut steaks? Don't the lettuce leaves
dry out & burn before the fish is done, leaving the fish vulnerable to
falling through the grating?

No and No.

Now I know you never grilled fish, in fact anyone who'd pose such a
question has never grilled anything.

Folks at all corners of the planet have been grilling all kinds of fish
(all kinds of meat actually) in/on leaves for probably more than 10,000
years... even whole grouper weighing hundreds of pounds, and still they
do... I'd not be surprised folks way back weren't grilling entire sides
of mammoth wrapped in kelp.

Heck, I can boil water on my grill in a paper cup.
Many folks grill in parchment paper, no problemo.

The King George Hotel in Belize City, Belize hosts a "real" barbecue
all weekend every weekend, huge grills of green saplings are erected
over a thick bed of glowing coals, the entire grill is constructed of
plant matter, no metal at all. Many types of whole seafood (even whole
giant sea turtle) and whole pigs, and of course gibnut are grilled for
many hours, wrapped in or on leaves... been done exactly the same way
since way before man would ever dream of metal anything let alone
aluminum foil.

What an ignoranus.

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

Quoted message said:

jmcquown wrote:
> Damsel wrote:
> > I've fallen in love with my grill all over again!
> >
> > We have pollack and catfish in the freezer. We do not own, nor can
> > we
> > afford at this point, a grilling cage. Can either of these fish be
> > cooked directly on the grill? If not, what's a delicious way of
> > cooking them in
> > foil or with some other process? The fish do not have skins.
> >
> > Thank you greatly!
>
> Look for those Reynolds grill sheets. They are extra-heavy duty foil
> sheets
> with holes in them for grilling stuff that might otherwise fall
> through
> the
> rack.

How many times I gotta post this.... never ever cook fish, especially
sea food, in aluminum. When grilling fish the oldest method is still
the best... use leaves... banana leaves are good and are readily
available at most ethnic markets (costs less than foil too) but outer
lettuce/cabbage leaves work well too. Fish can either be totally
encased, with whatever, or simply place directly on the grill atop a
leaf or two. Served on leaves even makes a nice presentation,
certainly better than something looks like a run over hub cap. I
rarely use aluminum foil... just checked, date on my Reynolds heavy
duty says 1992 (yes, I have a dating fetish). Give a hoot, don't
pollute.

What about very thick fish, like halibut steaks? Don't the lettuce leaves
dry out & burn before the fish is done, leaving the fish vulnerable to
falling through the grating?

No and No.

Now I know you never grilled fish, in fact anyone who'd pose such a
question has never grilled anything.

Folks at all corners of the planet have been grilling all kinds of fish
(all kinds of meat actually) in/on leaves for probably more than 10,000
years... even whole grouper weighing hundreds of pounds, and still they
do... I'd not be surprised folks way back weren't grilling entire sides
of mammoth wrapped in kelp.

Heck, I can boil water on my grill in a paper cup.
Many folks grill in parchment paper, no problemo.

The King George Hotel in Belize City, Belize hosts a "real" barbecue
all weekend every weekend, huge grills of green saplings are erected
over a thick bed of glowing coals, the entire grill is constructed of
plant matter, no metal at all. Many types of whole seafood (even whole
giant sea turtle) and whole pigs, and of course gibnut are grilled for
many hours, wrapped in or on leaves... been done exactly the same way
since way before man would ever dream of metal anything let alone
aluminum foil.

What an ignoranus.

Sheldon

You insipid little [censored]. You seen only capable of launching childish
attacks, rather than explain. Why bother participating in this venue to
begin with? Go wake up mommy and suckle for a bit. You're getting crankier
than usual.

Damsel said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be cooked
directly on the grill?

I grill fish all the time directly on the grill. Super hot grill and
don't over cook and it comes off just fine. Foil will give you a "baked"
fish not a grilled fish. Sometimes we filet large snapper leaving the
scales and skin on and have it on the "half shell." It is sort of a
combination of baked and grilled.

jay said:

Damsel said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be cooked
directly on the grill?

I grill fish all the time directly on the grill. Super hot grill and
don't over cook and it comes off just fine. Foil will give you a "baked"
fish not a grilled fish. Sometimes we filet large snapper leaving the
scales and skin on and have it on the "half shell." It is sort of a
combination of baked and grilled.

Of course you know to grill fish, Lung Guylanders generally do.

Vilco said:

Mi e' parso che Damsel abbia scritto:

Quoted message said:

Here's yesterday's dinner:
http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Nice, finally I know what are pork chops: "braciole"!
One of my preferred cuts, be it pork or veal. The latter is
someway less tasty, but is sure more tender than pork.

Cool! Glad I could help!

Carol

LynneA said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be cooked
directly on the grill? If not, what's a delicious way of cooking them in
foil or with some other process? The fish do not have skins.

Here's yesterday's dinner:
http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Can't help with the fish, I mostly grill big hunks 'o salmon, but I just had
to say-that dinner looks awesome!

Thanks! It was pretty good. 🙂

Carol

Damsel said:

Vilco said:

Mi e' parso che Damsel abbia scritto:

Quoted message said:

Here's yesterday's dinner:
http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Nice, finally I know what are pork chops: "braciole"!

No. Costatine di maiale

Pastorio

Quoted message said:

Quoted message said:

One of my preferred cuts, be it pork or veal. The latter is
someway less tasty, but is sure more tender than pork.

Cool! Glad I could help!

Carol

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own, nor can we
afford at this point, a grilling cage. Can either of these fish be cooked
directly on the grill? If not, what's a delicious way of cooking them in
foil or with some other process? The fish do not have skins.

Here's yesterday's dinner:
http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dnm=d031.jpg&.src=ph

Thank you greatly!
Carol

These recipes are for a gas grill but you can improvise to cook on charcoal:

--------------------------

Barbecued Catfish Sandwiches - The New Gas Grill Gourmet by A. Cort Sinnes

Preheat grill with burners on high for 10 minutes. Combine 3 tablespoons
packaged barbecue dry rub with 6 tablespoons cornbread mix and coat fillets
with mixture. Spray both sides of fillets with non-stick cooking spray.
Reduce burners to medium and cook fillets with lid up for 5 to 6 minutes,
turning halfway through cooking. Make sandwiches with fillets using white
bread, dill pickle chips, coleslaw and a little barbecue sauce or hot sauce.

---------------------------

This recipe is used on sole but it's probably good for any kind of delicate
fish:

Grape Leaf-Wrapped Dover Sole - The New Gas Grill Gourmet by A. Cort Sinnes

Preheat grill with burner on high for 10 minutes. Roll up a thin sliced of
Preserved Moraccan Lemon in the fillet. Wrap a brine-packed grape leaf
around fillet to create a compact bundle and secure with toothpick. Coat
both sides of bundles with olive oil. Reduce burners to medium, place
bundles fold side down on grill and cook for 6 to 8 minutes, turning halfway
through cooking. Serve hot with a drizzle of light lemon sauce.

--------------------------

If these sound good to anyone, I'll post the preserved lemon and light lemon
sauce recipes.

Renee