I just of a George Foreman grill. Before I screw up some good fish, I need some "how to' suggestions.
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I just of a George Foreman grill. Before I screw up some good fish, I need some "how to' suggestions.
well personally i have never grilled crappie but a close family friend of ours said it isnt exactly good any way but fried. so that could just be a personal opinion. but you could always try the good cajun or blackened crappie
I haven't tried Crappie grilled, although I plan on trying it this week if the fish cooperate.
I have grilled Snapper, Redfish and Flounder. I just marinate them in some Italian dressing for about an hour (zip lock bag) remove, pat dry and sprinkle some Tony Chachere spicy cajun seasoning on it. Pop it on the grill for a few minutes and call it done!
This is the way I was going to grill my crappie fillets.
I've asked the Crappie I catch a few questions... but I've never really grilled them.;)
Marinate them in Italian salad dressing for 30-60 min. before grilling, make sure your grill is good and hot before placing fish on it... and then grill for 3-4 min. depending on the thickness of the fillets, don't over cook them.
Good stuff!
Dang! I didn't read okiedons post before posting! I leave my fillets dripping with the salad dressing and skip the Cajun spice... it's still very tasty.
A little lemon and pepper, put the filets in tinfoil and cook till done..
You guy's might be thinking of an open BAR-B-QUE grill what CP is talking about is a George Foreman cooking grill if I read his post right.
I have never cooked Fish on one but I would imagine you just season it and cook for a few minutes and try it.
Rare-145F= 4 min Medium-160F=5 1/2 min Well-170F=7 min This is for White fish. This is for 1 inch thick fillets. Hope this will help you. These numbers are out of the cook book we got with our GF. EB
That's what I am talking about. George Forman grill. I've cooked it on the gas grill (soaking in itialian and spicing with cajun stuff). good.Quote:
Originally Posted by Eager Beaver
You should still be able to use the itallian dressing on the GF, but I wouldn't leave it dripping as that would be kind of messy. The oil in the dressing should stop any sticking that might happen. There's really no difference in cooking over a gas grill or cooking on the GF as far as its just a high dry heat. Sounds like a good dinner in the making to me.
just they same as you one would in the oven...spray with Pam or something to keep it from sticking....not bad i used to do it all the time...;)
I don't remember trying crappie on my GF Grill, but see no reason it would work well. Not sure I wouldn't put some Blackening season and butter on it and that's that! As some one said heat it good first. I bet that is a great way to do the blackened fish thing with crappie as it's kind of hard to do it the real way and not fall apart.
So I would coat the fish with melted butter and then the Blackened Seasoning and cook.
Skip
Spray with "I Can't Believe It's Not Butter", season with Lawry's Seasoned Salt, and cook until it flakes. Good simple way to cook crappie, and it's fairly healthy, except for the salt.
I've blackened it before and it is good. Just be sure to do it outside unless you like smoke.
Unless your like me and has a true great Vent-A-Hood brand. It works very good and is alright, but most vent hooks don't work like these. Of course done on the GF Grill may be different than doing it in a cast iron skillet. The skillet way will make for tons of smoke.Quote:
Originally Posted by RWood
Skip
CP, being an old single guy, I use a GF grill a whole lot. Mine are slanted forward so that drippings run out into a catch tray. Plug in and when the light goes out it's hot and ready. Like fishingpox said use Pam on the top and bottom, add fish & close. I wouldn't cook for more that 2-3 minutes.
Did a little experimenting. Good results.
I basted the fillet with Extra Virgin olive oil (used my finger to smear the oil).
I then placed fillet in plate filled with bread crums and coated real good.
Next I sprinkled (heartily) the fillet with Paul Purdommes' seasoning.
I placed the the filet in the GF which I sprayed with PAM.
I cooked for 10 minutes (medium size fillets).
No stick and it is gooooood.
I cooked some with the Cajun spice too...hot but goooood too.
The secret is the olive oil.
I have pan cooked fish in olive oil before, thus this approach.
Too hot to grill outside and I wanted to try the GF out. It is an older model, but a gift from my Yankee neighbor at the lake.:)
Brenda don't like me in her kitchen. I burn stuff........:eek:
You know Paul is the guy that invented blackened red fish huh?Quote:
Originally Posted by Cane Pole
Skip
Yep. All his stuff is good. I have his recipe booklet. I just don't know how to cook.:oQuote:
Originally Posted by skiptomylu
If you leave the skin scaled it is a whole lot better.Even on the outside grill.
butter and garlic pepper, in foil, with or without skin, i like em all,
we also butter texas toast, lay the toast on the grill, lay 2 filets (1 1/2 if in mississippi) on top of the toast, ad garlic pepper and seasoning salt, close grill for a 5 minutes or so and BAM, crappie toast, its great.
You got that right bud!:D More like one good fillet if you caught em at Grenada or Arkabutla during the spring!;)Quote:
Originally Posted by kingkrappie
check this out....
http://www.crappie.com/crappie/off-t...hell-pics.html
filet them, leave the scales on..............turned out excellent, grilled with the scale side down.
Filets from 1 3lber out of butla is all wife and I can eat,we do them on theGF ,just spray with olive oil and season with lime pepper,cook till grill marks show up.Quote:
Originally Posted by feelay
Yankees done got all the 3 pounders here. But a 1 pounder eats just as good as a three pounder.Quote:
Originally Posted by jimfish
I cut the slabs to fit the grill surface. Not much room. This was my first try. turned out real good. Fresh Vidalia onions and cukes marinated in Italian dressing. Cauliflower and cheese. Cole slaw. Fishes. Yummy.
I ain't no cook.
Those look good. When i used my GF grill before it died i brushed on a thin coat of a quality olive oil and sprinkled on some Cavender's Greek seasoning. Never had a complaint from anyone.
Sounds good. I am a beginner with the GF grill. Lots better than getting out in the hot sun to grill fish.Quote:
Originally Posted by abarkley
That looks yummy, yep any of em eats good,size dont matter.Quote:
Originally Posted by Cane Pole
Thanks for all these posts and ideas. I think I want crappie tonight now. :)
looks pretty good CP. I have often thought of trying it on the GF but haven't done it. I will have to give it a try now. Thanks for the idea. I still use the baked recipe of yours and everyone loves it. EB
Be sure to dry the fillets some. I let mine set on paper towels some. This helps keeps it from getting mushy.Quote:
Originally Posted by Eager Beaver
I also basted the fillets in olive oil, then coated with Andy's red mix. This turned out pretty good too.
I had to quit experimenting. I was about to bust a gut with crappie snackings.
You will like it.
Thanks for the invite...:)
skin on is the way the cajun's cook red fish on the grill.........awesome!
BURP. thanks good reading
I use a panini maker...sort of like a GF grill. I have a bottle of Seafood Seasonings that I use. Sometimes I soak the fish in beer and sometimes in Italian Dressing.
My favorite is a Ciabatta Fish Sandwich! Ciabatta bread, butter, garlic, Italian cheese, and Ranch dressing (or Spicy Ranch)and fish. I use salmon too when I don't have crappie.
We like to take bigger fillets and bake 'em in the oven. Something a little different but very good.
Preheat oven to 350'
Place 2 Tablespoons of Real butter in an oven safe pan and melt in oven.
Place crappie fillets (about 1 lb.) in the butter and turn once.
1/4 to 1/2 teaspoon of fresh ground pepper or to your taste.
Lemon pepper to taste and 1/4 teaspoon of garlic powder (not garlic salt)
Add a dash of regular salt.
Top with sliced red sweet onion.
Sprinkle with butter buds. (to taste)
Bake at 350' for 10-14 minutes. If you would like your fillets to be drier bake for 16 minutes.
Serve Hot with steamed vegetables. ;)
I like my fish cleaned.:rolleyes:Quote:
Originally Posted by slider1
Slabbandit, now your talking my language!!! I pretty much do the same thing, but I cook my crappie on a charcoal grill, w/ a flat SS perf grating. All that flavor + a lil' smoke! Woo-HA. -Steve
WOW 10 minutes seems long to me. I'd say for a 3/8 of a pound filet no more than 3-4 minutes as it cooks both sides at once???
I grilled some crappie filets on the BBQ this evening. I just used a little old bay on them then served then with lemon wedges. They turned out great. The seasoning and the smoke flavor blended well. The wife was verysuprised how good they were and wants me to do this on a reguler basis now. Hmm that gives me a good excuse to go fishing.
For the original post.
My wife fixed some crappie filets on our George Foreman Grill the other day. She marinated it a short time in Lemon/Pepper Marinade, sprayed the grill with Pam and grilled them till done, we made sandwiches with them and they were really good. We often do the same thing on our charcoal grill.