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04-07-2013, 02:37 PM | #1 |
Senior Member
Join Date: Aug 2009
Location: Point Loma
Posts: 584
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A salute to the flag
First, clean the fish really well. I cut the heads off, since it kinds of freaks out my wife. Brush some olive oil on the skin. Sprinkle the cavity with sea salt and fresh ground pepper. Then add some dried or fresh rosemary, thyme, lemon and red onion slices. I used the same preparation for the collars from a red and a bocaccio. The key is how you grill it. Get the grill piping hot and grill the fish over indirect heat for about 10 minutes per inch, flipping once. I gave the flag about 12 min per side and the collars about 7 min per side. Maybe it was because I don't get fishing out as much as I used to, so I cherish a meal of fresh fish. Or maybe it was because of the libations. Who's to say? Either way, it was some of the best fish I have cooked. Here's to tight lines and good eats. |
04-07-2013, 02:51 PM | #2 |
I got gas!
Join Date: Mar 2012
Location: Mission Viejo
Posts: 159
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That looks like art! WTG! Also looks DELICIOUS!
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04-07-2013, 04:23 PM | #3 |
Senior Member
Join Date: Oct 2011
Location: La Jolla
Posts: 1,216
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That does look good!
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04-08-2013, 06:33 AM | #4 |
Member
Join Date: Jul 2008
Location: Encinitas
Posts: 600
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Good stuff right there Darren! So what was the verdict? Was it the best tasting in the sea?
Ive heard that about sheepshead- Ill stick to WSB. |
04-08-2013, 07:06 AM | #5 |
Senior Member
Join Date: Nov 2005
Location: Table 17, Bay Park Fish Co.
Posts: 943
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You'd pay $50 for that plate at the Marine Room, except you got the view earlier when you caught dinner...
Looks awesome. |
04-08-2013, 07:09 AM | #6 |
Guest
Posts: n/a
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Darren,
I'm so stoked. I haven't been out as much as I like, but reading your post and seeing your meal is inspiring. Hope to see you on the water soon. (save the fish heads for me...) |
04-08-2013, 09:11 AM | #7 |
Senior Member
Join Date: Sep 2005
Posts: 1,921
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Fancy Schmancy! That looks good D
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04-08-2013, 12:52 PM | #8 |
Massive Member
Join Date: May 2011
Location: San Diego
Posts: 382
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Oh yeah Big D!
That looks like some tasty vittles right there.
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04-09-2013, 12:22 PM | #9 |
Senior Member
Join Date: Mar 2007
Location: Seven minutes from the launch!
Posts: 987
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Looks fantastic, Darren!
I really like how you set up the photo, too. Great way to do that spread justice. The red makes that white plate pop and each plate stands out.
Very well done.
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04-09-2013, 08:20 PM | #10 |
Senior Member
Join Date: Aug 2009
Location: Point Loma
Posts: 584
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Thanks guys. Hope it gave you some new ideas.
The preliminary verdict is that it was damn good. But I am going to need to try some more of that famed WSB you speak of before the final sentencing. We'll see. Next time I need to try your fish soup! Thanks again for the inspiration. |
04-09-2013, 09:11 PM | #11 |
Senior Member
Join Date: Jul 2007
Location: San Pedro
Posts: 999
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Excellent stuff Darren
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