Tilapia on the sizzling plate...

Doc_Eggerton · November 2012

Fish is simply done with EVOO. salt and pepper. Cooked on a SS platter that brings it sizzling to the table. Mixed Veggies in a basket.

Pics to follow.

Doc_Eggerton · November 2012

Pics

Fred19Flintstone · November 2012

Fish & veggies. A winning combination. Great job Doc!

Village Idiot · November 2012

Really looks good, Doc. It's been a long time since I've done Blackened Redfish. You've inspired me. It's like your cook, but with cajun seasoning and a very hot fire.

travisstrick · November 2012

Gary, try raging river for blackening sometime. I love it.

Village Idiot · November 2012

travisstrick said:

Gary, try raging river for blackening sometime. I love it.

Better than Paul Prudhomme's Blackend Redfish seasoning?

travisstrick · November 2012

Not better, just very different. Not what you think of when you imagine blackens fish but it works well. PP is a classic and one of the best.

burr_baby33 · November 2012

I'm going to try the sizzling plater with halibut. Last halibut I cooked was overdone. Halibut is delicious but gets dry if overcooked.

SmokinDAWG82 · November 2012

Great looking cook Doc, I love Tilapia and I love those veggie baskets, I need some of those.

BigWader · November 2012

+1 for info on those veggie baskets - and what blend of veg you did there... I see carrots, peppers, zuchini, asparagus, onion? Am I missing anything?

Doc_Eggerton · November 2012

Williams Sonoma. Steel outdoor cookwhere.

Carrot chips, sweet peppers, zucchini, asparagus tips, and white onions. Except for the asparagus, that is the basic, and I throw in what ever else looks good.