Pit Talk -- Comments and Questions Regarding These Pellet Pits > Memphis
Grilled Panfish
ZCZ:
Those who know me know I always like to start my threads with a splash of color
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A little out of season but hey, it's a "fall color."
ZCZ:
"Grilled Panfish?" Say what? Sounds crazy but thought I would give it a try
Marinated some Sun Fish my wife and I caught recently in a concoction of McCormick's Mohita Lime seasoning, fresh squeezed lime & orange juice, water & olive oil. Marinated for about 4 hours.
To accompany the fish we will have some scalloped potatoes that we have had before that we liked.
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ZCZ:
Here we are after 25 minutes on the Pro at 450
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Took those off & covered and turned the grill up to 500 and added the fish
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ZCZ:
Let them go for 5 minutes then flipped them over and added some sweet peppers and green pepper (gotta have color).
No real grill marks. Skin came off even tho I rubbed olive oil on the grates.
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You can use the top of the grill as a plate warmer. Just remember to take them off before opening the grill (been there, done that).
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ZCZ:
Not sure how to rotate that last picture. It is upright in my photo library
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