Just read the post about the best fish nuggets ever, reminded me of this one. We always used reds, but I'm sure any fish would be good. This recipe's super simple, so you can focus more on the important part of grilling....DRINKIN!

Ing.

Huy Fong Sriracha Sauce (clear bottle, green top, in Asian markets)
Lemon
Filet of your choice with the skin attached(thicker skins/scales will work best)

Throw the filet on the grill, skin side down, squirt some sauce on it, slice up some lemons and toss them on, sit back and drink till it's done. Skin will act like a plate, you can scoop the fish right off of it if it's thick like a red.

Just read the post about the best fish nuggets ever, reminded me of this one. We always used reds, but I'm sure any fish would be good. This recipe's super simple, so you can focus more on the important part of grilling....DRINKIN!

Ing.

Huy Fong Sriracha Sauce (clear bottle, green top, in Asian markets)
Lemon
Filet of your choice with the skin attached(thicker skins/scales will work best)

Throw the filet on the grill, skin side down, squirt some sauce on it, slice up some lemons and toss them on, sit back and drink till it's done. Skin will act like a plate, you can scoop the fish right off of it if it's thick like a red.


You cook it with the scales on?

ya, the thick redfish scales are about the size of thumb nails. Acts like insulation against the grill and keeps the flesh from falling apart. When it's done, you just scoop the meat off the skin w/ a spatula, nasty skin/scales stay on the grill and you have a nice hunk of meat on your plate.

Sriracha Sauce

One of my favorite and most used hot sauces...full of flavor and just the right amount of heat. They make it in several different flavors now too...lemon grass and garlic.

I just tried Tabasco's habenero sauce the other day...damned tasty!

Sriracha Sauce

One of my favorite and most used hot sauces...full of flavor and just the right amount of heat. They make it in several different flavors now too...lemon grass and garlic.

I just tried Tabasco's habenero sauce the other day...damned tasty!

Didn't know about those flavors, I'm heading to the Asian store today! We get a few more recipes and we're going to need a cooking show! Hmmm....

Didn't know about those flavors, I'm heading to the Asian store today! We get a few more recipes and we're going to need a cooking show! Hmmm....

I've been dreaming up a cooking show, just an FYI the Asian store in my town sells the freshest most inexpensive shrimp in town. Usually half of what Publix sells previously frozen shrimp for. Side by side taste test Asian store wins hands down. If only I could spear some shrimp, life would be complete.:D

Man, it sounds like you non-Asian folks are starting to catch on to all of our little secrets.

Oh, and just for fun, the Vietnamese name for the sriracha sauce is tuong ot ga, which means chicken chili sauce because the hallmark brand is one with a rooster on the bottle. Thus, if you ever hear someone saying "Pass the cock sauce" in English at a Viet restaurant, it isn't what you think it means and the patrons are probably trying to get a double take out of you.

One good thing you can do with the sriracha sauce is to mix it with the hoisin sauce that you use for peking duck in a 1:1 ratio and use it as a dip for thinly sliced barbequed meats.

You cook it with the scales on?Whenever I'm lazy to fillet all the way I grill with skin and scales on. Works with most fish that have good size scales like Hog and snapper. Don't cook triggerfish in it's skin :)

bottomfeeder, do you grill closed, like with a barbecue cover or open?

One good thing you can do with the sriracha sauce is to mix it with the hoisin sauce that you use for peking duck in a 1:1 ratio and use it as a dip for thinly sliced barbequed meats.

Sounds delish! What about marinating it with this mixture? I would think that would be very good as well.

Whenever I'm lazy to fillet all the way I grill with skin and scales on. Works with most fish that have good size scales like Hog and snapper. Don't cook triggerfish in it's skin :)

bottomfeeder, do you grill closed, like with a barbecue cover or open?




I cooked a whole trigger in it's skin the other day after gutting and freezing, only in it's skin. When done, took it off the grill, rmoved the skin, removed the meat, dipped in butter. Fintastik!:beer:

Sounds delish! What about marinating it with this mixture? I would think that would be very good as well.

I've never tried using it as a marinade. Never even thought of it really, since it is ingrained into me to think of it only as a dip.

If I were to use it as a marinade, I would probably try to cut it with something like olive oil and some honey to make it thinner, maybe sesame oil if you think the flavor will go well with the mix. Make it into an emulsion like it was italian dressing or something. As is it's a pretty thick paste.

Sriracha is some good stuff. I just checked to be sure, and there is a bottle of "cock sauce" in my fridge right now. My wife (Vietnamese) gets the good stuff.

My wife has spoiled me. Several of us used to frequent a Vietnamese restaurant near work. My co-workers would rave about the Spring rolls and egg rolls. I found them to be merely OK. Nothing to write home about. My wife's egg rolls, on the other hand, are always the first to disappear at family gatherings.

bottomfeeder, do you grill closed, like with a barbecue cover or open?

I do it open most times, closed on a few occasions. Doesn't really seem to matter too much it just cooks faster when closed. Enjoy!

Sriracha Sauce

One of my favorite and most used hot sauces...full of flavor and just the right amount of heat. They make it in several different flavors now too...lemon grass and garlic.

I just tried Tabasco's habenero sauce the other day...damned tasty!

They have it at Wal Mart here in Louisiana. That stuff is rollin. Put a dab on some Mahi tonight. Also mix it with ketchup for your fries

They have it at Wal Mart here in Louisiana. That stuff is rollin. Put a dab on some Mahi tonight. Also mix it with ketchup for your fries

Damn, even Wal-Mart is catching on to our secrets.

What's next? You guys gonna figure out that real Teriyaki sauce is easy to make at home?...Sh*t:biggrinangelA:

I smother my charcoal in hickory chips then put the fillets on the grill with the skin down. Don't even have to let the flame die all the way. Oh...sweet nectar of life:fish:

They have it at Wal Mart here in Louisiana. That stuff is rollin. Put a dab on some Mahi tonight. Also mix it with ketchup for your fries

Are you talking about the habanero tabasco, or the sriyacha(sp, i know) sauce? Where in LA are you? I want to get my hands on some of that lemongrass and garlic sauce Marcus is talkin about, haven't found it in Biloxi yet.

Wal mart in Slidell has it. The green top stuff with the rooster on it....tong ot siricha...or something like that.

As is it's a pretty thick paste.

It is a little thick, especially when using it as a wash before you batter your fish.
I've cut with a little vinegar when using it for something other than fish. The vinegar acts as a tenderizer.

Marcus, I saw on another thread that you were advocating bleeding a Jack Crevalle fast, were you joking or does this actually make the flesh less red? If so what's the best way to bleed it? Cut the gills?