Poaching Liquid (amounts will vary depending on size of cooking pan. Liquid should come 1/4 of the way up the fish):
- 1/4 cup white wine
- 1/2 cup water
- 1 each lemon, juiced
- 1/2 cup white wine
- 3 tbsp heavy cream
- 1 tbsp unsalted butter, room temperature
Stabilize your Kamado Joe Classic III Ceramic Grill at 500ºF. Place your searing surface on the grill and allow it to come to temperature. Today I have chosen a Kamado Joe Soap Stone and I love this accessory for searing and cooking fish.
Season the fish with Plowboys BBQ Fin and Feather Seasoning and slightly oil your cooking surface. Drag the seasoned fillet over the surface, if it sticks the surface is not ready for searing. IF the fillet glides over the surface without sticking, place it presentation side down and season the other side of the fish. Cook for roughly 90 seconds.
While the fish is searing, combine the water, wine and lemon juice in a shallow grill safe pan and place the pan on the indirect side of the grill.
Once you like the golden caramelization of the seared side, gently flip it into the poaching liquid with the sear side up. (The liquid should come 1/4 of the way up the sides of the fish. Ensure the fillet is not submerged.) Close the dome and allow the fish to cook until it comes to an internal temp of 145ºF.
Using a slotted spatula, remove the fish from the pan and transfer it to the presentation plate.
Examine the liquid left in the pan. If it is mostly reduced and evaporated, add a touch more white wine. Stir the liquid mixture to ensure you get the fond off the bottom of the pan and add the heavy cream. Move the pan to the soap stone and allow to reduce and slighly thicken. Take the pan off the heat and mount in the butter using a whisk. Pour the sauce over the fish and enjoy!