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Thanks to all

BordelloBordello Posts: 5,926
edited 9:15AM in EggHead Forum
This is for all of the fine folks that have replied to my post
("Nature Boy, thanks)
I feel like I'm back in the army, that's when we stuck together.
After reading all of the post I have decided to tryyyyyyyyy,
Fish again. Now, am I a trooper or what????????[p]My halibut was fine but did taste fishy, it had been frozen, then defrosted for a couple of days. If you all stay with me I will continue the cook.
My Thanks to All,
New Bob


  • New Bob,[p]I'd suggest you try salmon or fresh tuna.[p]K

  • Bourbon%20Dejon%20Salmon.jpg
    <p />New Bob,
    Try the Salmon recipe link below. It's great, never fishy.
    Allways wash the fish in cold water and pat dry before cooking.
    B D

    [ul][li]Gretl's Salmon[/ul]
  • CajunCajun Posts: 147
    New Bob,[p]I have done catfish filets often in the past. I first splash on side with lime juice, then liberal healping of Tony Chacherie's seasoning. Then flip the filets over and splash some lemon juice and again seasoning.[p]Then on Mr EGG at 325 to 350 with the filets in a basket. Flip the filets after about 15 minutes.[p]Check again after 10 minutes for flaky fish.[p]Then off to the table with sides of mixed veggies or corn on the cob......[p]Man, it don't get too much better than that[p]Protrude on !!!!![p]Cajun

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