Quote:
Originally Posted by fishbones
Check over in the Scuppers or Political forums. I don't think Spence knows that there's a fishing forum on this site.
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Yea, cause I'm in Atlanta WORKING...
I'd be inclined to do something similar to what you did. A little flour, pan sear in some oil and butter...make a sauce from wine, capers etc...
It's all about the sear though. A flat fish with a really light but even golden brown pan sear is quite excellent.
-spence