Fish on the Big Green Egg
With the versatility of the Big Green Egg, there are countless ways to prepare the perfect fish dinner! Whether you’ve just put the boat away and cleaned the day’s catch, or you stopped by your local fish market, the EGG is the perfect choice for grilling, roasting, smoking, or baking. Here are a few of our favorite techniques and recipes for fish on the EGG! Then after the cooking is finished, cleanup is a breeze with a quick brush of the cooking grid and closing of the dome and vents.
Grill
Grilling fish is fast and easy when you have the right catch; be sure to select fish that are firm and will hold together through high heat cooking. Salmon, swordfish, tuna, snapper and mahi mahi are just a few types of fish that are great for grilling. These could come as filets or whole fish.
Tip: When grilling fish directly over the charcoal it is best to use a cast iron grid on the flat searing surface. Be sure to use wipe it with oil to make sure the fish doesn’t stick.
Grilled Fish Recipes
Roast
With the addition of the convEGGtor, roasting is easy and delicious. Simply set the EGG up for indirect cooking between 400ºF and 450ºF and cook the fish with your favorite seasoning. This method usually works best for large filets or whole fish.
Tip: Using a drip pan will help keep the convEGGtor clean for your next cook.
Roasted Fish Recipes
Smoke
Cooking at a low temperature and adding a subtle flavor of smoking wood is a wonderful technique for the perfect fish. Fattier fish such as mackerel, trout, tuna, salmon, and bluefish will absorb more smoke flavor. When smoking fish, it’s best to brine it for at least 2 hours to 10 hours to prevent the meat from drying out. Set the EGG between 175ºF to 250ºF and cook until the internal temperature reaches 145ºF.
Tip: Choose a fruit smoking wood for a lighter smoke flavor.
Smoked Fish Recipes
Bake
Baking on the Big Green Egg is simple and will create the most delicious, tender, flaky fish. By placing the convEGGtor in the EGG, it creates a convection oven perfect for any baked fish recipes. This method is ideal for any mild-flavored white fish, usually in filets.
Tip: The Stainless Steel Wide Spatula is the perfect tool to use to prevent the fish from falling apart when cooking and serving.
