03-06-2007, 02:33 PM
That sounds pretty close to how I do it now. I suppose I need to look into getting a knife with a little more "back bone." LOL, ironic eh?
Also, when you sautee the fillets in olive oil, you're leaving skin on right? I know some species you have to leave the skin on or the meat will flake apart. I've always left the skin on myself, but i've found some species are better on the table if it's possible to prepare them skin off.
Like spanish mackerel, flounder, etc.................They don't touch a piece of foil, enter an oven, or sizzle in grease until the skin is off. The quality of the taste is 10 times better with the skin off.
And of course, there are a few species I prefer cut into sashimi, like Wahoo and yellow fin. I think Capt Joe likes raw amberjack, I can't remember. LOL, just pickin' on ya Joe![cool]
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Also, when you sautee the fillets in olive oil, you're leaving skin on right? I know some species you have to leave the skin on or the meat will flake apart. I've always left the skin on myself, but i've found some species are better on the table if it's possible to prepare them skin off.
Like spanish mackerel, flounder, etc.................They don't touch a piece of foil, enter an oven, or sizzle in grease until the skin is off. The quality of the taste is 10 times better with the skin off.
And of course, there are a few species I prefer cut into sashimi, like Wahoo and yellow fin. I think Capt Joe likes raw amberjack, I can't remember. LOL, just pickin' on ya Joe![cool]
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