Place on cookie sheet, put into oven @ 350* for about 20 mins. Remove from oven and throw into trash can and ask X-wife to stop bring that crap home.
Fresh flounder Whole, remove head and clean, wipe down w/ olive oil, sprinkle w/ lemon pepper seasoning ,cover whole fish w/ lemon slices to protect skin and meat from overheating and drying out. Place under "Gas Flame" Broiler untill done (never really timed it, butthe skin starts to seperate from meat easy about the time it is ready).................Yum
Fillet fish leaving scales and skin on.....season and put on a hot grill scale side down........when done the meat will slide off the skin.......mmmmmm good
Fried Flounder. Head Off, Gutted, Scaled, Criss crossed in 3/4" squares, Breaded, Deep Fried. Can't take it any longer. Going to get some flounder. MMMMM..:hungry
Blue Gill........coat with mixture of cornmeal, salt, pepper and Tony Chachere's Creole Seasoning....Boil in oil until they float.....UMMMMMM GOOD...:clap
me and my wife like grouper nuggets. fresh grouper cut into small bite size pieces coat with secert coating i get from the duke. pan fry in peanut oil in a cast iron skillet just 2 or 3 minutes some hush puppies and it;s lunch! or amber jack on the grill is a close 2nd some blacken powder and bam! awesome!
1 1/2" Wahoo loin steaks, rubbed with olive oil, salt pepper and lime juice and seared hot as hell on an iron pan for about 1 minute per side. When they're crisped up squeeze over another lime and some soy sauce and eat.
Any fresh fish, but my faorite is grouper or snapper, fillet and season with Cavender's greek seasoning. If you like it a little spicey then sprinkle with blackened seasoning..then spray with pam and grill on hot grill to sear seasonings. Pam keeps seasonings locked on fish. used to use butter but it is too greasy. Make you wanna slap yo mamma!
This is great. Best to use fresh ingredients but you can use jared seasoning and is good to. Remember to double ingredients for more fish. I tried this on Snapper & Grouper and was good to. Best fish is Tuna, AJ, and Cobia. Broiled in oven and turned out pretty good but was better on the grill. I liked the taste of marinade better with 1/2 of orange juice instead of a 1/4. <H1>Grilled Yellowfin Tuna</H1>
</TD></TR><TR><TD class=caption align=middle></TD></TR></TBODY></TABLE>2 pounds Florida Yellowfin Tuna
1/4 cup Florida Orange Juice
1/4 cup soy sauce
2 tablespoons catsup
2 tablespoons vegetable oil
2 tablespoons chopped parsley
1 tablespoon lemon or lime juice
1 clove garlic, finely chopped
1/2 teaspoon oregano
1/2 teaspoon pepper
Cut tuna into serving-size portions and place in a shallow baking dish, single layer. Combine remaining ingredients and pour over steaks; refrigerate 30 minutes, turning once. Remove fish from marinade. Heat marinade to boiling; remove from heat. Place fish on lightly-oiled, hinged-wire grills. Cook about 4 inches from moderately hot coals for 5-6 minutes. Turn, baste with marinade; cook 4-5 minutes longer or until steak reaches 140 degrees F internally. Discard marinade. Tuna should have a pink center. Yield: 6 servings.
Guys & Gals beg Downtime2 (Wade) for his Tuna dip recipe. It's a killer. My family begs me to make this for them. Best I've ever eat. It makes a huge bowl and it's gone by the end of my cookouts. Again thanks Wade.
The LaJess II (1/13/2009)Guys & Gals beg Downtime2 (Wade) for his Tuna dip recipe. It's a killer. My family begs me to make this for them. Best I've ever eat. It makes a huge bowl and it's gone by the end of my cookouts. Again thanks Wade.