I filleted them, marinated them in soy/pure Canadian maple syrup and pureed ginger and I grilled them to a perfect medium.... I just tasted it and my knees actually gave out a little. mmmmmm At this point you are asking yourself....did she make this post just to gloat? Well... a little, but mostly I want your opinion as to what to do with the leftovers tomorrow. I was thinking of keeping it cold and serving it over a cucumberish salad with a creamy herb dressing (maybe dillish or something resembling but surpassing a green goddess type dressing). My other dressing choice would be that thin sweet/spicy/sourish sauce they serve at SE Asian restaurants. I think this would go well with the cucumberish salad.
What would you do?
Do you have a good recipe for either of these dressings?