Thread: Fish on the grill

With the AC working way too hard to keep the house cool, I elected to cook my fish dinner out on the grill tonight. First, I gave my fillets about an hour in Frank's Red Hot sauce, turning occasionally.



I usually use a bread crumb coating when I do them outside but tonight I wanted to try something different since it was just me for dinner. I had bummed a box of "Shore Lunch" original breading from 870 last week and coated them up and set aside to dry a bit. No egg wash or anything, they went straight from the Franks in to the breading bag.


I then got the grill going, with one of those throw away heavy aluminum foil cookie sheets to save on clean up time. I gave it a dose of Pam cooking spray, then a few tablespoons of peanut oil, doesn't need much as we're basically sauteing, not deep frying. Need it hot enough to sizzle when putting the fillets on but not too hot; heat management is important here. I'm somewhere around medium high up toward high with 2 burners going on my grill. I tried to get most of my pieces to be about the same size, saving the thinner bellies and tail end sections for later in the week.



Had to guess as to when to turn as the flour based breading looks and sounds different than the bread crumb version of this outside cook. Doesn't take too long and I cooked them just until they flaked easily with 2 forks; the forks are the best way to turn them too, doesn't loosen the breading as much.



I thought they were delicious and ate them all! However, I think I'll stick with a bread crumb coating as the flour based coating tended to soak up too much of the oil and it didn't brown quite as much as I'd hoped it would. It really keeps the heat out of the kitchen on days like today and that was totally worth my giving this breading a try.