Now, I have cooked my fresh fish a million different ways with lots of spices and sauces. I want the fish to be the star. Not a lot of sauces and spices.
Looking for anyone with special tricks or seasoning that could make it really different.
NO CURRY, I hate curry (sorry)
Fresh grouper, snapper and pompano.
I would prefer to stick to saute, oven or grill. NO deep fry, we are having that tonight. We just caught them today. 45 fish total. No a bad day. I have 8 bags leftover.
The guys are just finishing up. They rough clean and I finish cleaning, although I could do better ... it's a guy thing to clean them so why not. I cleaned the boat and motor. (Salt water, got to flush the engine). So have some time before the deep frying starts, a routine for our fresh fish, a light beer batter with soda water and beer and tempura, salt and pepper and cayene then topped with a home made remoulade which I am making next. Hushpuppies of course, fresh warm potato and a fresh coleslaw with jicama and mango, oh did I mention beer.
So ... dilema ... this week any hints or secretes. I know the standard lemon and butter, pan seared with bread crumbs and oven baked. How about some new flavor, I do lemon and citrus and wine some times but I would really like to step out of the box with not getting too fancy. I like the fish to taste like fish not sauce.
Grouper, Snapper and Pompano ... Any help?
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