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re: Besides lump crab meat
Posted on 9/2/15 at 9:15 am to tigerinthebueche
Posted on 9/2/15 at 9:15 am to tigerinthebueche
Herbed, toasted breadcrumbs....it makes a nice textural contrast. Minced garlic, finely chopped fresh herbs (thyme, oregano, fennel, etc) sauteed in a little olive oil, then add some coarse breadcrumbs and continue to cook until the crumbs are browned. Sprinkle atop the cooked fish just before serving.
1
Posted on 9/2/15 at 12:20 pm to hungryone
Sometimes I chop several bunches of green onions and pile them on top of the flesh side of the fish that's been coated in butter / EVOO. Then I press the flesh / onion side down into a hot greased skillet for a few minutes before placing it scale side down on the grill. Pile up any onions that fell off back on top. Very tasty.
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