|
Had my first bonito last night and was suspect about what to expect while fileting them a couple days ago, as the flesh was so mushy as compared to sea bass or tog. I marinated it for over a day in a bottle of chipotle mayo, some regular mayo and 1/4 stick of melted butter, grilled slowly in a covered grille and on one of the best inventions: a grille mat. What a treat and flavor was so yummy, to bad they won’t be around longer.
Posted from my iPhone/Mobile device
|