Reading a lot of good recipes on here.....only thing is, if the fish tasted that good, you wouldn't have to cover it up as much.
I just had some striped-bass this afternoon....sauteed a few garlic cloves and extremely thinly-sliced onions in SALOIO oil, after they browned...added the striper fillet(s), placed the cover on...fired her up to sear the side, flipped and repeated....then lowered the flame to finish cooking.
Although there are hints of garlic, I can still taste the fish.
What's the sense in seasoning something heavily with Cajun seasoning to only taste the Cajun? Again, just another guys'
....errrr, opinion.
...it finally happened, there are no more secret spots
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