Stop that now...no ones here to gimme the Heimlich...you two don't want to be responsible for my choking to death! :rofl:
Dunno, I'll have to think about that one. :wave: Okay I quit, sorry, couldn't resist. Does remind me of that ol gal from Cameron though, I had to tell her "Blow" was just an expression. :huh:
That's the way we do it when canoeing. Just a little butter and Tony Chachere's and pick it with your fingers. It works great for boney fish like Northern Pike up in Canada that are hard to fillet. We just split them open and grilled them and picked out the tasty meat.
I ate a really good seafood and steakhouse the other night in Dallas. One of the dishes was Red Fish on the half shell. Basically, they filleted it and left the skin/scales on one side of the fish. Then they grilled it. Leaving the skin/scales on one side of the fish kept it together of course but more importantly let the meat keep its juices. It was delicious. I looked up the menu of the restaurant online. Here is the description of the fish dish........... 10oz fillet chargrilled in its own juices with skin on.
Cut the foil to the shape of the filet, spray it with Pam, and grill over indirect heat. Yum, yum! Easy to overcook fish on the grill, so bring a few beers to the grill and enjoy!
