Hey folks. I'm grilling a 1.41 lb. grouper filet today - by 4 p.m. Eastern - and looking for suggestions. I know how I'm going to season but playing with what to cook it on. I haven't done a SnS cook on fish. The cut is close to .75" thick. Enough fish for a slow n sear? Considering a cast iron griddle, perhaps on the Kamado. Thoughts? Thanks. 
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Man, that dude is begging for some blackened seasoning and a cast iron griddle.
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A griddle would work. Our favorite for grilling a flaky fish is on Grill Grates if you have them.Comment
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I’m late to this party but how about some pics and a report?Comment
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I had company (and a couple drinks under my belt) and didn't take photos. #regrets! But it turned out beautifully. No. 1, the fish was really fresh. No. 2, I seasoned lightly to let the fish's flavor pop. Made a little marinade of 2 tsps lemon juice (that's typically 1 lemon), generous fresh lemon thyme and dill. Oiled the cast iron griddle with avocado oil and set it over the SnS to heat up.
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I'm late, too. I have a fish cooker with a hinge and a locking nut. I oil it well, then put my fish on it onto my Santa Maria, turning when necessary. I like the blackened idea. It would work well with any cooker.Comment
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(cont. from reply to #hoovarmin) Went with the gut on when to flip. Nice browning. Various probings yielding temps all over the place but seemed to be in the 130-140 range, so I pulled it. Used two wide spatulas, and the fish stayed together when moving to a platter. A couple of spots were a tad underdone but good reviews at the dinner table. This is a fish to go for. Sort of a blank pallette, where you can go light and lemony or seriously blackened.Comment
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Do a quick blacken on each side and then finish in the oven until it hits 130 internal, perfect every time.Comment
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