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#1 |
Guest
Posts: n/a
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Recipe??
This one is easy. Simply gut, gill, scale and
paritially cut the backbone from the inside to butterfly the fish wide open. Prep with salt, pepper, olive oil inside and out. Stuff with herbs, lemon/orange slices and cook. In this case I roasted the fish in the oven on a roasting rack. 425F for 10-15mins. Or put the thing over the coals. Drench with lemon and enjoy! Don't forget to suck all the goodness out of the head. It's the best part. |
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#2 |
Senior Member
Join Date: Mar 2005
Posts: 2,568
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Master chef with his art
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__________________
![]() <)))< ....b-a-a-a-a |
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#3 |
Ironman
Join Date: Sep 2011
Location: Inland empire
Posts: 175
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Thanks yani,my stomach was grueling as I was reading your recipe.can you post a picture of the lure you were using.
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#4 |
Senior Member
Join Date: Feb 2007
Location: Santee
Posts: 821
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thats alot of rice but look delish !!!
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#5 |
Guest
Posts: n/a
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Thanks for sharing, looks awesome
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#6 |
Senior Member
Join Date: Jul 2008
Location: Dana Point area
Posts: 438
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Culinary art at its best! And I bet it taste twice as good as it looks. PS still looking for the photos of the belly dancers.
Wayne |
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#7 |
Senior Member
Join Date: Aug 2010
Posts: 311
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Awesome cuisine, always on a platter. Thanks for sharing.
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