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Posted by Ted on 14:04:12 06/02/03
Since this is so simple, I didn't take the time to write a recipe. I usually dont bring home sand bass as they are not my favorite and I usually don't like to clean lots of small fish.
We were at King harbor Saturday and because of the power plant and elevated mercury levels, the sand bass get larger than usual. I took mine home to fullfill my monthy heavy metal intake.
This is quick. Filet the sand bass and leave the skin on. Take Lawry's marinate either Herb Garlic, Tia Ginger or any of the other that looks good. Lawrys makes 8 or 10 different flavors. Mairnate the filets over night and then grill them the next day for lunch or dinner on the BBQ. Cook them skin side down, till the skin starts to burn on low to medium heat, then flip them over for 5 minutes.
Here is a tech tip for gas grills. As soon as you are done cooking turn the grill off. Do not burn off the food on the grill. The sauces, fat and oil will help keep your grill lubricate, help keep it from rusting, and they keep the grill seasoned. Turn the grill on high the next time you are going to cook, as the grill comes up close to temperature, wire brush off your grill and then let it come up to full cooking temp. Take a clean rag, pour olive oil on the rag and wipe down the grill before you put your meat or vegatables on the grill.
If I have them, I will cover the meat with scallions, for flavor and moisture. Cook with the cover on.
Oh heck, I'll take pictures next time and make you a page Jason.
-Ted
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