01-29-2010, 01:59 PM
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#18
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Registered User
Join Date: May 2007
Posts: 352
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Quote:
Originally Posted by CowHunter
Cook it so many ways, one of my favorite... Take the fillet, scaled with skin on. I'll take the thicker pieces up by the head, cut like 4-5" sections. Lightly coat with olive oil, Fresh Ground Pepper, Heavily saly the piece. Heat a iron skillet pan, super hot. Sear Skin Down, for a few, then finish of in the broiler, flame crusts the top nice... Dont Overcook! Side of Asparagus, and wasabi Mashed potatoes or Wild rice...
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WASABI mashed potatoes
that sounds GOOOOOOd |
"never met a bluefish i wouldn't sell"
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