Attempt at foil wrap LMB

1CRZYIND gave me a bass to take home from the forebay and tonight when my wife was a agility class with Gracie I attempted a recipe.

Fillet bass. salt and pepper fillets.

Slice cap of portobello mushroom in 1/8" slices

Layer the slices of portobello on a piece of foil to make a bed for the fillets, drizzle with EVOO.  layer the two fillets on the mushrooms.

Slather some of GB2's salsa on top of the fillets and toss on some chopped tomato and onion.  Squeeze on some lime juice.

Seal up the foil pack and grill over indirect medium heat.

That was the basis.  It was an experiment.  It was very edible, but not great.

I cooked it for 30 minutes which was like 10 minutes too long and the fish was a little mealy instead of flakey.  It needed cilantro in a huge way, and I put too much salsa on it and the heat was too high and masked all the other flavors.

I like the idea of the mushroom bed in the foil pack though.

Hopefully people here can take this idea and run with it and come up with a true gormet recipe.

MolBasser

Try steamed with some onions and scallions.  And then some black bean sauce and soy sauce.  I like to go to a good Chinese res. and order the Lobster in Black Bean and then on the next day cook your fish with it. Actually, pour it over your fish.

Ken kickfish

I like to steam whole fish with scallions and sliced ginger.  I used to do that with Yellowfin Croaker in SD.

MolBasser

next to cedar planking-Foil wrapping is my favorite outback cooking method for fish. I think 30 minutes was a bit long Mol. You want a hot fire, but to keep the fish from drying out steam the fish in white wine. Just add 2 tbsp to each whole fish.You have to get a good seal on the foil. Adding sliced vegiies like carrots and celery will add natural flavors and keep it moist.

Here are some pics of us doing this on a recent trip to baja