May want to experiment a bit. My brother cooks trout by wrapping in tin foil and filling with herbs and lemon juice. I imagine it would work the same here, just the temperature and timing might be different.
cuck__everlasting on
You’ve got some decent color on there, I’d go even hotter and faster next time. Wipe all the moisture off the skins once you scale it, a little oil won’t hurt after. If you don’t want to eat the skin then you can leave the scales on, still wipe and oil. If you’re cooking them whole like this it’ll never hurt to throw some seasoning and aromatics in the body cavity – salt, pepper, herbs, butter, sliced lemon, whatever grabs your fancy. Flip early and often like a steak. The inside is going to cook very fast as it basically steams in its own juices so just focus on getting a really nice blistering char on the skin and don’t be afraid to pull it early and let it rest to finish cooking for a couple minutes. A panfish will really only take a couple two three minutes to cook on a nice hot grill at most.
If you don’t have a ton of experience grilling fish in general it might be easier to take the extra step of cutting the filet off so you only have to focus on cooking the one side. All of the above applies, just keep it skin down the whole time until all but the top of the thickest part turns white, feel free to put your herbs and butter right on the top side from the get go – when you’ve got just a bit of pink on top flip that sucker over for just a kiss of heat and then pull it and let it rest a minute.
2 Comments
May want to experiment a bit. My brother cooks trout by wrapping in tin foil and filling with herbs and lemon juice. I imagine it would work the same here, just the temperature and timing might be different.
You’ve got some decent color on there, I’d go even hotter and faster next time. Wipe all the moisture off the skins once you scale it, a little oil won’t hurt after. If you don’t want to eat the skin then you can leave the scales on, still wipe and oil. If you’re cooking them whole like this it’ll never hurt to throw some seasoning and aromatics in the body cavity – salt, pepper, herbs, butter, sliced lemon, whatever grabs your fancy. Flip early and often like a steak. The inside is going to cook very fast as it basically steams in its own juices so just focus on getting a really nice blistering char on the skin and don’t be afraid to pull it early and let it rest to finish cooking for a couple minutes. A panfish will really only take a couple two three minutes to cook on a nice hot grill at most.
If you don’t have a ton of experience grilling fish in general it might be easier to take the extra step of cutting the filet off so you only have to focus on cooking the one side. All of the above applies, just keep it skin down the whole time until all but the top of the thickest part turns white, feel free to put your herbs and butter right on the top side from the get go – when you’ve got just a bit of pink on top flip that sucker over for just a kiss of heat and then pull it and let it rest a minute.