[narlus]

tried something a bit new last night...took some whole sea bass, sliced onion and garlic (didn't have a fennel bulb), laid the fish over it. then salted and peppered the fish in and out, stuffed the cavity w/ basil and parsley and scattered some fennel seeds in too. squeeze some lemons over, and lay lemon slices. splash w/ oil.

wrap up tight, and throw on the grill (med-high heat) for ~20 min or so.

served it up w/ some homemade pecan pesto, and a side salad of tomatoes, avocado, blue cheese, and cucumbers. a bottle of cloudy bay chardonnay matched nicely.

:dancing:

 

[laura]

mmmmmm that sounds fantastic.

 

[radbradus]

hey guys we do a similar thing w/ trout up here in tn. it is also tasty to make your own little foil bake dish and melt some butter in it - season to taste and grill away. let's see fishin or ridin , decisons , decisions.

 

[narlus]

the pecan pesto was a nice addition...a friend of mine suggested swapping the traditional walnuts or pine nuts w/ pecans and it's a solid idea.

 

[Brian HCM#1]

tried something a bit new last night...took some whole sea bass, sliced onion and garlic (didn't have a fennel bulb), laid the fish over it. then salted and peppered the fish in and out, stuffed the cavity w/ basil and parsley and scattered some fennel seeds in too. squeeze some lemons over, and lay lemon slices. splash w/ oil.

wrap up tight, and throw on the grill (med-high heat) for ~20 min or so.

served it up w/ some homemade pecan pesto, and a side salad of tomatoes, avocado, blue cheese, and cucumbers. a bottle of cloudy bay chardonnay matched nicely.

:dancing:

That looks way good!!!! We need to get back to more posts like this here.

 

[Acadian]

hey guys we do a similar thing w/ trout up here in tn. it is also tasty to make your own little foil bake dish and melt some butter in it - season to taste and grill away. let's see fishin or ridin , decisons , decisions.

Ya I've had rainbow trout cooked like that already...GOOOOOOOOOOOD

 

[CrazyGambit]

sounds great still drooling over the pecan pesto.

 

[jollyrodger]

Good choice on the wine, if I might say so.

 

[narlus]

Good choice on the wine, if I might say so.

had cloudy bay for the 1st time in '95 when i was in NZ. a friend's dad wanted me to get a bottle for him, so i grabbed one myself too. i'm not a big chardonnay fan, but it's a fave of me (along w/ cakebread). back in the us, you can find CB sav blanc all over the place, but the chardonnay is rarer and definitely pricier. it's actually a better deal over in ireland, even w/ the VAT.

 

[B_A_MTBIKER]

Hell yeh! I do that type of good cooking with rainbow and brook trout...you can't really beat it folks.

 

[I Are Baboon]

YUM YUM! Did you eat the heads?

 

[jacksonpt]

On the grill in foil is the only way to prepare fresh fish.

Next time, try salmon with butter, garlic, breadcrumbs, salt, and jerk sauce. Try to find a somewhat authentic jerk sauce, not something from Kraft or Heinz if possible. One of my favorite meals.

 

[narlus]

YUM YUM! Did you eat the heads?

on a fish big enough, the cheek meat is an often-overlooked tasty morsel. i highly recommend scavenging them from less savvy diners.

 

[B_A_MTBIKER]

YUM YUM! Did you eat the heads?

no way, chop them off before you eat them.

 

[B_A_MTBIKER]

on a fish big enough, the cheek meat is an often-overlooked tasty morsel. i highly recommend scavenging them from less savvy diners.

The cheek meat is highly overlooked but if you have a large enough fish and enough of them it is worth searching for and enjoying.

 

[Repack]

I've tried to foil and it works very well. But alas, I am a beer man and have almost no clue what what all that fancy wine talk means.