(Smoked lemon-pepper tilapia and Dizzy Pig Salmon over sushi rice, leeks and zucchini.)
Plated and finished! The spicy chili salmon was perfect, but the tilapia was a bit too lemon-peppery - it overwhelmed the fish. I also found out that my husband hates zucchini!
I used Penzey's salt-free Sunny Spain seasoning on the tilapia and Swamp Venom on the farm-raised salmon sections.
On the egg at 300f for 18 minutes.
Looks steamy on the grill.
I've never made fish on the egg before, and these turned out much the same as any other protein. It was high in moisture, smokey and a bit mushy in texture. I think I prefer the firmness of fish baked in the oven or pan-fried, but I'll try this again to see if I over-cooked it.
Sauteed zucchini and leeks for a side.
Plated and finished! The spicy chili salmon was perfect, but the tilapia was a bit too lemon-peppery - it overwhelmed the fish. I also found out that my husband hates zucchini!
