Sprout
Sous Chef
We are visiting friends and family in the Seattle area and I bought my first whole fish. It was labeled "rockfish." The fish guy said it's not the bass that I knew as rockfish in MD, but something more like snapper. At his suggestion, I plan to grill it with some olive oil, salt and pepper. He also mentioned that citrus and peaches or nectarines go well with it, so I'm going to finish it with some fresh lemon juice and serve it with a grilled nectarine salsa.
The grilling is my problem. My FIL is letting me use his gas grill. I'm not sure what temperature to grill at or how long I should expect it to take to cook. Head on, before cleaning it was about 4.5 lbs. I plan to use a meat thermometer, but I'll still need an idea of when to start checking it. Any tips? It will be on top of foil on the grill, but not wrapped in anything.
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The grilling is my problem. My FIL is letting me use his gas grill. I'm not sure what temperature to grill at or how long I should expect it to take to cook. Head on, before cleaning it was about 4.5 lbs. I plan to use a meat thermometer, but I'll still need an idea of when to start checking it. Any tips? It will be on top of foil on the grill, but not wrapped in anything.
Sent from my SAMSUNG-SGH-I747 using Discuss Cooking mobile app