Hello... I am a new member with my wife's sous-vide, a grill/smoker and lots of fresh west coast Sable/Black Cod fish.. Such a problem ... They are thin fillets.. Anyone with sous-vide-q experience with sable fish.. it's sooooo delicate and mild..and delicious..BUT PLEASE... no more MISO!!!????? thanks..
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If you arent going to poach them in broth (which i would probably do) then i would 100% recommend forgetting the Q part of the experience and just sous vide them at 135. Maybe as low as 125-130 if you want to hit them on the grill for a little sear but honestly, thin fish cuts are about the worst suited thing for grilling IMO -
I am a fan of cooking thin fish fillets in a hot cast iron pan with lost of oil / ghee so they don't stick. I am pretty sure black cod and butter fish are the same thing. I love blackened butter fish pan seared in cast iron.Comment
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I love to cook thin, delicate Dover Sole or Flounder on a Phat Mat over charcoal. It sounds like a similar texture fish. Serve with a pineapple pico de gallo.
Or, roll up you filets and skewer them. I like to add spinach pre-blanched to the center. Season them, oil them and grill.
Big fan of fish here, good luck with yours!! And show us the results. 👍Comment
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I'm a fan of Andy's Fish Breading - Red and Cajun are staples here - and CI with a glop of Irish butter. I agree with everyone else that thin fillets are not for the grill, but I do have some grill mats that I'll give a try.Comment
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