On Oct 30, 1:39 pm, Nonnymus > wrote:
> Since we've been dieting to get ready for the holidays, I've also been
> doing some poaching on the grill. Last night, I did a great Orange
> Roughy fillet that might be of general interest. The trick, if any, to
> poaching on a grill is to use a bread pan and close it up pretty well
> with aluminum foil. In the case of the Orange Roughy, I put in 2 pats
> of butter and a couple tablespoons of lemon juice. The rinsed fillet
> went into the bread pan next, and was topped with paprika, parsley, S&P.
> For luck, I also added another couple of butter pats to the top. I
> lit the left burner of my grill and set it to low, with the pan directly
> over the heat. 20 minutes later, I used my probe and the fish
> registered as "rare" in the thickest part- time to come off. The only
> downside to this is pulling the foil off to use the probe, and if I
> wasn't so lazy, I'd have used my remote reading thermometer.
>
> BTW, for anyone worried about all that butter, my guess is that the
> whole fillet probably had 1/8th of a single pat in and on it by the time
> it had been taken out and served.
>
> Also, the old bread pan works swell for steaming or poaching veggies
> like squash, zucchini and onion.
> --
Orange roughy sucks and bites the big one. Eat shark or any other
full fleshed fish. If that then this....