Too busy catchin

[Willie]

Nobody cooking? *006*

[Shakespeare]

Wille, I broiled some Spanish last night. Gave the fillets a good coating of olive oil, Kosher salt, fresh cracked pepper... then a very liberal coating of Panko bread crumbs. Crispy goodness is what it was!

[Willie]

Sounds tastey, I have done similar with the striped bass fillets..........mmmmm mmmmmmmmmmm good........sometimes simple is delicious....if you like parmigan cheese try sprinkling a smigen of some fresh cheese on the bread crumbs just before its done.......*Cheers*

[chumhead]

I have a very simple one for you. I use this on almost all fish on the grill from grouper, cobia and amberjack to any snapper.

Grouper and amberjack I filet and skin the meat, and cut into serving sized portions, snapper I simply filet and cook "on the half shell", scale side down and eat it off the skin with a fork.

Melt butter or a substitute and brush onto fish, then season with Montreal Steak seaoning. Cook and eat. If you've never tried it, prepare one piece like this next time and try it.... definitely my favorite.

Steak seaoning.....its not just for steak anymore!

chumhead

[tpurvis]

Thanks Chum, sounds great and Willie I like the ideal of the cheese. I'm going to give it a shot this weekend.

[Willie]

I have used the montreal seasoning on streak now i will try it on some fish.....thx chum......*017*