- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Whole Speckled Trout w Salsa Verde : Cooked at Home : Pics (Some are raw)
Posted on 3/6/17 at 8:41 pm to bossflossjr
Posted on 3/6/17 at 8:41 pm to bossflossjr
Tried this tonight with fresh water black bass.
I'll never cook fish another way again. The technique is sound and NOTHING stuck to the grill. I couldn't believe it. The salsa verde is a little hot for my people. I wouldn't mind experimenting with the traditional lemon/dill to see how that works. Also, cooked at 300+ on the BGE for 6 mins per side. Might ramp up the temp and time to get it a little crispier.
Thanks again!
I'll never cook fish another way again. The technique is sound and NOTHING stuck to the grill. I couldn't believe it. The salsa verde is a little hot for my people. I wouldn't mind experimenting with the traditional lemon/dill to see how that works. Also, cooked at 300+ on the BGE for 6 mins per side. Might ramp up the temp and time to get it a little crispier.
Thanks again!
1
Posted on 3/6/17 at 10:26 pm to Aubie Spr96
Beautiful.
Last time I had the whole fish at Peche, the sauce was lemon caper buerre blanc. Outstanding combo.
Last time I had the whole fish at Peche, the sauce was lemon caper buerre blanc. Outstanding combo.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News