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cobia (lemon fish), grilled shrimp and tuna

deepsouth
deepsouth Posts: 1,796
edited November -0001 in EggHead Forum
these are some of the shrimp i got a few days ago along with some "sushi grade" tuna and fresh cobia i bought from the seafood market.


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Comments

  • Susan Egglaine
    Susan Egglaine Posts: 2,437
    pass the plate please :) I would not know what to eat first. Looks great!
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    nice lookin stuff.

    the blackening looks perfect. not too black, not 'burnt' looking at all .
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  • deepsouth
    deepsouth Posts: 1,796
    st!ke wrote:
    nice lookin stuff.

    the blackening looks perfect. not too black, not 'burnt' looking at all .

    not to toot my own horn (ok, maybe a little bit), but that was the most perfect i've been able to get fish to carmelize on the outside. it was wonderful.
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  • Capt Frank
    Capt Frank Posts: 2,578
    That looks super :) I can't wait to get back home to Florida and some decent seafood :cheer:
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    I love me some fresh Cobia! Great looking cook. What did you put on the Cobia to help with the caramelization, Jason?

    I missed our annual Lemon fish trip to Grand Isle this month, as the guide had been paid by BP already for all lost guided trips. We have rescheduled for next September (standing weekend).

    As soon as the tailgating Saturdays settle down, I really want to cook some sushi-grade tuna - got a good recipe off the radio last week. We have a New Orleans Fish House 'branch' here and can get fish daily as fresh as from the Coast! Only problem is the part of town where it is located requires one to be 'locked and loaded' before head out there. :ohmy: :)
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  • deepsouth
    deepsouth Posts: 1,796
    Misippi Egger wrote:
    I love me some fresh Cobia! Great looking cook. What did you put on the Cobia to help with the caramelization, Jason?

    I missed our annual Lemon fish trip to Grand Isle this month, as the guide had been paid by BP already for all lost guided trips. We have rescheduled for next September (standing weekend).

    As soon as the tailgating Saturdays settle down, I really want to cook some sushi-grade tuna - got a good recipe off the radio last week. We have a New Orleans Fish House 'branch' here and can get fish daily as fresh as from the Coast! Only problem is the part of town where it is located requires one to be 'locked and loaded' before head out there. :ohmy: :)


    a little bit of olive oil, sea salt and dizzy pig shakin' the tree (and a lot of luck i'm sure).
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  • Scotty's Inferno
    Scotty's Inferno Posts: 624
    Cobia is da best! It all looks good, Scott
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