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Grilled Kampachi and Shrimp
First Friday in lent. Kampaci ,EVOO seasoned with salt and pepper. Grilled direct at 450. Finished with a squeezed Lemon. Shrimp was basted in teriyaki prior to grilling. Both were enjoyed with a Jordan 2008 Chardonnay . Quite pleased. Think next time will try some rosemary or thyme on the fish.
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
Comments
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Looks good....Green egg, dead animal and alcohol. The "Boro".. TN
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Thanks @henapple I was really nervous about grilling fish but it wasn't nearly as hard as I thought.PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Looks delicious! I don't think I've had Kampaci, is it similar to Cobia?
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Not sure, never had Cobia that I know of. Kampachi is a mild white flesh high oil fish. Not as oily as sword fish. What I liked most is how it held together on the grill for a white fish. (I was actually able to flip it and grill both sides
) PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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