maki909
 Posts: 225 Location: San Bernardino county
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rockcrab62 wrote: |
The meat will still be mushy, probably even more mushy than opposed to frying. If I did it, I would bbq the fish whole, and score the sides and fill them with spices. I'd also stuff the body cavity with rosemary, lemon, and maybe butter. Foil helps it not stick.
I like creole spices or old bay.
Redtails are probably the best eating out of the group you mentioned. They're moving a lot more through the surf, so they're meat is generally less mushy than say, a striped perch, because striped perch generally just chill in kelp forests or on reefs, and thus have more mushy meat. |
thanks rockcab. I'll try out the recipe.
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