Thread: Grilling Crappie ????

I've blackened it before and it is good. Just be sure to do it outside unless you like smoke.

Originally Posted by RWood

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.

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........

Originally Posted by Cane Pole

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........

You know Paul is the guy that invented blackened red fish huh?
Skip

Originally Posted by skiptomylu

You know Paul is the guy that invented blackened red fish huh?
Skip

Yep. All his stuff is good. I have his recipe booklet. I just don't know how to cook.:o

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.