Guest guest Posted August 24, 2003 Report Share Posted August 24, 2003 Hi Donni, The way you prepare your fish sounds great. Thanks for sharing. Susan R. - Donni Irschick Saturday, August 23, 2003 3:52 PM Re: Re: For those who eat fish...excellent sourceof good fat...recipe... Great story. I like doing trout as well. What I do is debone it first, and then give it a nice stuffing. It's quite easy to debone after it's been frozen. You start at the ribs, and it pulls away gently. Fins and tail are removed. Stuffing can be slices of cucumber and lemon, that flavour the fish. And if I'm feeling flush, crab or chopped shrimp flavored with lemon and dill is wonderful. I rub a bit of butter inside and out to keep it juicy. Or, mix up some mayo with minced pickles, capers or olives, green onion, sweet pepper, lemon or lime juice and dill. Rub fish inside and out with liberal amounts of the mixture, and it barbeques beautifully, yet stays moist and flavorful. Think I'll pass on cinnamon fish for now. Donni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2003 Report Share Posted August 24, 2003 Thank you! What a nice thing to say. (Especially since I'm super busy preparing the menus and recipes for a huge gathering next weekend) It made my day. Donni - Susan Rhee Sunday, August 24, 2003 1:47 PM Re: ** Donni** Hi Donni, The way you prepare your fish sounds great. Thanks for sharing. Susan R. - Donni Irschick Saturday, August 23, 2003 3:52 PM Re: Re: For those who eat fish...excellent sourceof good fat...recipe... Great story. I like doing trout as well. What I do is debone it first, and then give it a nice stuffing. It's quite easy to debone after it's been frozen. You start at the ribs, and it pulls away gently. Fins and tail are removed. Stuffing can be slices of cucumber and lemon, that flavour the fish. And if I'm feeling flush, crab or chopped shrimp flavored with lemon and dill is wonderful. I rub a bit of butter inside and out to keep it juicy. Or, mix up some mayo with minced pickles, capers or olives, green onion, sweet pepper, lemon or lime juice and dill. Rub fish inside and out with liberal amounts of the mixture, and it barbeques beautifully, yet stays moist and flavorful. Think I'll pass on cinnamon fish for now. Donnicontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
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