Ecofina 8/30/2014

[guthooked]

Maybe I just have poor taste but I have always liked bluefish and spanish. I have never bothered cutting the dark meat out of either.

[red_yakker]

Anybody have any good blackening recipes? I hit the Seine Yard afterwards and their blackened Grouper sandwich is off da hook!

Dredge in butter, blacken seasoning( Paul P's). And put in a black iron skillet ON the coals for about a min per side
But don't expect it to be as good as blackened grouper

I second that. Paul Prudhomme's Blackened Redfish Magic is by far the superior blackening seasoning for seafood. Be sure to let it "rest" a little while after you remove it from the skillet so that it will finish cooking through.

On another note, I find it hard to believe I'm going to be the first smart-a$$ to point out that we are only a few months away from 2015, and you're still stuck 2013 (unless this is an old post from last year).

Fish on! Good job bringing home the bacon!

[Salty Gator]

On another note, I find it hard to believe I'm going to be the first smart-a$$ to point out that we are only a few months away from 2015, and you're still stuck 2013 (unless this is an old post from last year).

Look at the post date, not the date in the title

[tallykenj]

Nice, no matter what year you caught them.


Sent from my iPhone using Tapatalk.

[2true]

Maybe I just have poor taste but I have always liked bluefish and spanish. I have never bothered cutting the dark meat out of either.

Me either.

Growing up in for a few years on the Navy Base in Cuba I used to eat a lot of King Mackerel. My father would cut them into steaks and grill them. YUMMMM

[2true]

I guy I used to fish at the time owned Main Ingredient off Tharpe St. (Where Wells Brothers is now)

I would bring my fresh caught fish to him and he would cook it on the grill and then put it on a bed of Black Beans and Rice with Mango Salsa. He ruined me so bad I stopped cooking fish for a while after that.

[2true]

Were you fishing with a cork or on the bottom?

Jiggin on the bottom.