boomchakabowwow
Senior Member
- Joined
- Feb 1, 2013
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I love cooking fish. I HATE how my house smells like fish afterwards. Hell, I hate that meat smell as well. And my hood vent isnt anemic. Its a bit small; could/should cover my stove better.
Anyways. I preheat my outdoor propane Weber grill, once its hot I simply put my pan in there. Its the perfect heft; it gets hot fast!
Then I had better have my food ready. In goes cooking fat. Quick swirl. In goes the fish. I then close the lid. I might open to do that oil baste or flip, but thats pretty much it. Tonight I did add capers. Play it right and you get perfect cooked fish. Not overdone. The carbon pan cools some when the cool raw fish goes in; it rebounds slower I think. I tried with cast once but I evercooked the delicate fish. I had that over cooked edge for sure.
I wish this forum would allow us to post pics directly.
Oh the downside. My pan handle is looking ugly. Burned splatter and that silicone Bee is about to die
Anyways. I preheat my outdoor propane Weber grill, once its hot I simply put my pan in there. Its the perfect heft; it gets hot fast!
Then I had better have my food ready. In goes cooking fat. Quick swirl. In goes the fish. I then close the lid. I might open to do that oil baste or flip, but thats pretty much it. Tonight I did add capers. Play it right and you get perfect cooked fish. Not overdone. The carbon pan cools some when the cool raw fish goes in; it rebounds slower I think. I tried with cast once but I evercooked the delicate fish. I had that over cooked edge for sure.
I wish this forum would allow us to post pics directly.
Oh the downside. My pan handle is looking ugly. Burned splatter and that silicone Bee is about to die