| Bob Marshall, T-P - Fess:
Wow, how to pick from a long list of winners?
I'll say fresh amberjack and cobia are a tie. I like taking steaks and slicing them about 1.5 inches thick and coating them with fresh-sequeezed lemon on both sides. Then I drop them into a heavy-weight non-stick pan that has bene heated to the point the stick of butter has begun to almost turn brown. I let them sizzle on each side about 1.5 minutes - max. Then serve.
If you want to add some local spices, I'd recommend Frank Davis' Bronzing Mix, or Chef Paul's Seafood Magic. But you don't want to overdo either one, and you deifnitely don't want to overcook. The filets should be almost raw in the center.
I like trout bronzed in a similar way (with the seasoning), and I love grilled redfish, and deep-fried sac-a-lait strips, and grilled wahoo, and sushi and . . . well you see the problem. My mercury level is probably off the charts. |