Simple Grilled White Fish




Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic grill for a Simple Grilled White Fish that he describes as, “hands down, the best way to cook fish!” This simple technique combines searing, poaching and grilling and can be utilized on any number of different white fish!

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/simple-grilled-white-fish)
RECIPE COOKED ON: (https://www.atbbq.com/sale/grills/ceramic/kamado-joe-classic-iii-ceramic-grill-with-cart.html)
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31 replies
  1. Eric Osnes
    Eric Osnes says:

    Wow! Succulent comes to mind.

    Chef Tom and Chef Eric, try doing a smoked black cod. Serve simply with red or Yukon gold potatoes and carrots, drizzled with melted butter. You’ll thank me! 👍

    Reply
  2. DonPandemoniac
    DonPandemoniac says:

    Nice technique! It might seem like you're going to overcook the fish, but you won't. I've made something similar with bacon wrapped and pan seared cod, which I then oven braised in a tomato and white wine sauce. Same delicate result, just keep an eye on the temperature every step of the way.

    Reply
  3. Andrew Watson
    Andrew Watson says:

    Wow … sear, roast / poach and then the reduction sauce, makes so much sense, even on just a hob I have in the UK I have ( send the Kamado Joe if you wish 🙂 ).

    This is so much better than those youtube channels which get 10 million views for just cooking a huge steak yet another way to keep pumping the $$$ in ( Guda get that $$ )

    Lovely summer cook. Cheers.

    Will do this tomorrow. Doing Cornish pasties but with mussels, bacon, white fish, prawns and potato rather than the normal. Will do the fish that way to sear it and a little poach before it goes in the oven in the pastry.

    Chef Tom needs to do an american version of a Cornish Pasty ! Would be epic!

    Reply

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