- Oct 21, 2003
- 2,888
- 66
- Name
- Ken
- Boat Name
- 23' Sea Hunt Ultra
Well since its that time of the year, and those delicious beauties are stacking up in the freezer...
Chop finely/ puree ALLOT of garlic, ad this to1/2 cup oliveoil+ 1stick butter add crushed black pepper, sea salt (careful here if your using salted butter) and a on chopped chipotle pepper. Warm this stuff together, not hot enough to start cooking, for several minutes. Pour over your fillets and set aside for about 1/2 hour or all day if you put it in the reefer. When ready to cook, heat up a skillet med hot, then toss em' in 2 or three at a time. Throw in some capers. They will cook fast, so dont overcook. Really good on top of fresh, bacon wilted spinach (again, its that time of the year) And QUICK
Chop finely/ puree ALLOT of garlic, ad this to1/2 cup oliveoil+ 1stick butter add crushed black pepper, sea salt (careful here if your using salted butter) and a on chopped chipotle pepper. Warm this stuff together, not hot enough to start cooking, for several minutes. Pour over your fillets and set aside for about 1/2 hour or all day if you put it in the reefer. When ready to cook, heat up a skillet med hot, then toss em' in 2 or three at a time. Throw in some capers. They will cook fast, so dont overcook. Really good on top of fresh, bacon wilted spinach (again, its that time of the year) And QUICK
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