Since we've been dieting to get ready for the holidays, I've also been
doing some poaching on the grill. Last night, I did a great Orange
Roughy fillet that might be of general interest. The trick, if any, to
poaching on a grill is to use a bread pan and close it up pretty well
with aluminum foil. In the case of the Orange Roughy, I put in 2 pats
of butter and a couple tablespoons of lemon juice. The rinsed fillet
went into the bread pan next, and was topped with paprika, parsley, S&P.
For luck, I also added another couple of butter pats to the top. I
lit the left burner of my grill and set it to low, with the pan directly
over the heat. 20 minutes later, I used my probe and the fish
registered as "rare" in the thickest part- time to come off. The only
downside to this is pulling the foil off to use the probe, and if I
wasn't so lazy, I'd have used my remote reading thermometer.

BTW, for anyone worried about all that butter, my guess is that the
whole fillet probably had 1/8th of a single pat in and on it by the time
it had been taken out and served.

Also, the old bread pan works swell for steaming or poaching veggies
like squash, zucchini and onion.
--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son

On Oct 30, 1:39 pm, Nonnymus > wrote:
> Since we've been dieting to get ready for the holidays, I've also been
> doing some poaching on the grill. Last night, I did a great Orange
> Roughy fillet that might be of general interest. The trick, if any, to
> poaching on a grill is to use a bread pan and close it up pretty well
> with aluminum foil. In the case of the Orange Roughy, I put in 2 pats
> of butter and a couple tablespoons of lemon juice. The rinsed fillet
> went into the bread pan next, and was topped with paprika, parsley, S&P.
> For luck, I also added another couple of butter pats to the top. I
> lit the left burner of my grill and set it to low, with the pan directly
> over the heat. 20 minutes later, I used my probe and the fish
> registered as "rare" in the thickest part- time to come off. The only
> downside to this is pulling the foil off to use the probe, and if I
> wasn't so lazy, I'd have used my remote reading thermometer.
>
> BTW, for anyone worried about all that butter, my guess is that the
> whole fillet probably had 1/8th of a single pat in and on it by the time
> it had been taken out and served.
>
> Also, the old bread pan works swell for steaming or poaching veggies
> like squash, zucchini and onion.
> --
Orange roughy sucks and bites the big one. Eat shark or any other
full fleshed fish. If that then this....

James wrote:

>> BTW, for anyone worried about all that butter, my guess is that the
>> whole fillet probably had 1/8th of a single pat in and on it by the time
>> it had been taken out and served.
>>
>> Also, the old bread pan works swell for steaming or poaching veggies
>> like squash, zucchini and onion.
>> --
> Orange roughy sucks and bites the big one. Eat shark or any other
> full fleshed fish. If that then this....
>

I failed to mention that the bread pan bit also works great with
Monkfish on the grill. Personally, I don't care for the more solid
fish, such as shark or swordfish, but it's just a matter of personal
choice. For Monkfish, I dice up squash, zucchini and onion to make a
bed for it, then pour in some tomato juice to help it all poach. I also
dress it with a dash of Paprika and parsley. Just before removing it
from the pan, I hit it with my MAPP gas torch for a moment to "set" the
Paprika and give the top surface just a tad of brown. It's an outdoor
version of a broiler, to me.

Someone will undoubtedly point out that poaching food on the grill is
unAmerican, and to some extent I agree. However, it's also a decent
alternative when you're dieting or have dietary constraints. The
poaching adds flavor without adding a lot of fat, sweets or salt to the
food, and since I'm on a diet, that matters. We live in Las Vegas now,
and trust me when I tell you that cooking indoors is dumb, dumb, dumb
about 10 months of the year. Most able bodied people out here who have
the time, cook outdoors so you aren't running the stove/oven at the same
time you're running the air conditioner. <grin>

Nonny

--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son

Nonnymus wrote:
> Since we've been dieting to get ready for the holidays

Most people I know diet to get ready for summer and the "swimsuit"
season. You going to the Bahamas for the holidays?

Dana

Dana Myers wrote:
> Nonnymus wrote:
>> Since we've been dieting to get ready for the holidays
>
> Most people I know diet to get ready for summer and the "swimsuit"
> season. You going to the Bahamas for the holidays?
>


Actually, Dana, it's for the Holiday pictures with grandkids and to help
out a little breathing problem I have.
In mid January, we're going on a Caribbean cruise, but that's not
including the kids or grandkids. I've had the jerk chicken
on many a Caribbean Island, and just can't sit here and tell you it's a
favorite. There, they chop the chicken with a clever and
I always wonder about eating a bone splinter.

Here at the Nonny house, I don't need a swimsuit for the spa or pool,
except when we have company. <grin>

Nonny

--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son

Nonnymus wrote:
> Dana Myers wrote:
>> Nonnymus wrote:
>>> Since we've been dieting to get ready for the holidays
>>
>> Most people I know diet to get ready for summer and the "swimsuit"
>> season. You going to the Bahamas for the holidays?
>>
>
>
> Actually, Dana, it's for the Holiday pictures with grandkids and to help
> out a little breathing problem I have.

So, it sounds like you want to reduce your weight for health reasons?

Here's a bit of encouragement; you don't need to be eating wacky stuff
that you don't love. In fact, I'd suggest the opposite; to successfully
reduce weight and keep it off, it requires understanding how the things
you eat and the things you do interact to determine your weight. If
you're "dieting" temporarily, your weight loss will be temporary - so I
discourage people from getting into "diets" they won't sustain.

When I decided to get my weight under control, I didn't "go on a diet";
I changed how I ate and I changed how active I was. The result was
dropping 60 pounds in the first 5 months of this year, and I've since
dropped another 13 or so. I still eat barbecue, drink wine, and nibble
on chocolate (but I don't do any of the above with quite the same
reckless abandon I used to, obviously).

It can be done; it just requires attention to what you're eating and
doing, and remembering that you're *always* on a diet, it's just a
question of what that diet is doing for you :-)

Cheers,
Dana

When it comes to poaching, the time honored approaches are best.

Point behind the grill master and say, "Ooooohhhhh! Beeeerrrrr!" when
you notice his bottle is empty.

Or perhaps, "WOW, would you look at the rack on that babe!" whether he
thinks he's looking for a stacked babe or a gal carrying some more
grilling gear, he'll look.

And then you grab a brat or a burger or a chop and split.

Oh, wait... that would be "poaching from the grill" and this is
"poaching on the grill."

Never mind....
Emily Latella