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10-05-2015, 09:12 AM
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#1 |
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Senior Member
Join Date: Sep 2013
Posts: 715
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White Sea Bass, Saffron and You...
White Sea Bass Broiled with Saffron White Wine Cream Sauce   http://bit.ly/1FPLX8w Recipes is easy and simple. Plus this is a great way to start cooking with Saffron. Not only great with fish, but with lobster as well!! Thanks fellas, check fishermansbelly out on facebook and click the like button! Yanni |
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10-05-2015, 09:30 AM
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#2 |
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Senior Member
Join Date: Jan 2013
Location: Otay
Posts: 704
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I like it
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10-05-2015, 11:41 AM
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#3 |
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Senior Member
Join Date: Mar 2010
Posts: 1,972
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Ummm...was that me there at the end? For good reason at that moment
 ...what an epic night! And what a fine way to honor such a great fish. You are The Man Yani. Can't wait for the bug recipes! Great job. Jim |
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10-05-2015, 12:07 PM
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#4 |
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Senior Member
Join Date: Sep 2013
Posts: 715
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Jim!!! I laugh so hard every time I watch that scene, and
I've seen it a million times!! I'm laughing now! |
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10-05-2015, 12:37 PM
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#5 | |
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Baitless on Baja
Join Date: May 2013
Location: Vista California, Gonzaga, San Quintin, Asuncion, Mag Bay
Posts: 4,250
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POOR JIM
Now everyone is laughing at him. But I bet he is already eating LOBSTER, so who's really laughing now??? Quote:
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http://www.mako-ville.com Home 760-630-4470 Cell 760-520-2514 YES YOU CAN |
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10-05-2015, 12:42 PM
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#6 |
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Senior Member
Join Date: Apr 2015
Posts: 303
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looks good!
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10-06-2015, 05:33 AM
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#7 |
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Sea Hunter
Join Date: Nov 2011
Location: Where ever I may roam where I lay my head I call home.
Posts: 2,277
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Yep under a blood moon over 60lbs 57ins long tail 11ins wide
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Duke Mitchell |
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10-06-2015, 09:28 AM
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#8 |
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Senior Member
Join Date: Feb 2009
Location: SAN DIEGO
Posts: 1,086
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Nice!!! Big fish Big flavors. Hook'em and cook'em.
Very nice Yani!! 
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10-06-2015, 10:38 AM
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#9 |
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Senior Member
Join Date: Jun 2014
Location: East County San Diego
Posts: 657
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Another awesome recipe Yanni.
For this recipe, is it best to have thicker steak cuts vs fillets? I can't wait to see your soup recipe! |
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10-06-2015, 11:07 AM
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#10 |
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Senior Member
Join Date: Sep 2013
Posts: 715
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Mitchell, congrats!! That's a beautiful fish. Get a hack saw and saw up
some steaks!! Todd, ultimately the thickness of your cuts, whether fillets or steaks, will determine how long they need to cook for. That's the bottom line. Just don't over cook them, please!! |
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10-06-2015, 01:11 PM
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#11 |
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Member
Join Date: Oct 2009
Location: Thousand Oaks, CA
Posts: 80
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I'm changing the title to this thread to
White Sea Bass, Saffron and MY BELLY!!! That looks amazing Yani! -JJ- |
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10-06-2015, 01:36 PM
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#12 | |
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Senior Member
Join Date: Jun 2014
Location: East County San Diego
Posts: 657
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Quote:
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