We caught this fish on the south-east side of Block Island, RI on Saturday and cooked it Sunday. Broiled in the oven with fresh tomato, basil, rosemary, tuscan sunset seasoning from pensy's, roasted garlic, shallot, white wine, and olive oil. Slice the skin in 1 inch diagonal cuts skin deep. Stuffed the stomach and gills. Rub herbs on skin and soaked in white wine and olive oil. Just before putting in the oven a couple slices of butter. Place in pan just about same size as fish. Cooked 5-7min with fire burning, 750 deg. Before plating pour drippings onto plate. using two large spoons remove skin, then remove meat with spoons and place on drippings on plate. If you like fish you will love this dish.
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