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For the foodies out there

Elmo Cleghorn

Posted 1:54 pm, 06/17/2015

i make tarragon butter and baste the fish as it grills. sometimes i add chives to the butter as well. squeeze lemon over the fish right at the end.

i fresh pick the herbs and don't measure ... probably about a tablespoon of fresh tarragon (less if its dried, the flavor is more intense) to a stick of butter. toss in about the same amount of chives. melt the butter slowly with the herbs.

i like it with a dense fish like halibut. would probably work well on swordfish too


Posted 1:40 pm, 06/17/2015

Osmosis....I use to release sheepshead till I discovered they taste similar to crab when boiled in cheesecloth and crab seasonings... helps those allergic to shellfish


Posted 1:37 pm, 06/17/2015

I release all the fish I catch. Makes them happy.


Posted 1:33 pm, 06/17/2015

Elmo how do you use it....combination with other herbs?
The fish I am using is similar to tuna but flakes easily if that makes sense according to the fish mongor
If that makes sense

Elmo Cleghorn

Posted 1:18 pm, 06/17/2015

i love tarragon with fish


Posted 1:12 pm, 06/17/2015

Thanks Chendo....sounds good
I love cumin or chipolte for the subtle warmth...
I want to incorporate himalayan sea salt in the rub.
just about a half an hour before serving I am adding chili pepper flakes to the salsa and fresh lime


Posted 1:03 pm, 06/17/2015

i dont know moomfish, but heres what i like on fish..works well for pan fried, or grilled.

If you are going for the southwestern theme, use cumin, paprika, allspice, chile powder and salt and pepper. Don't forget to squeeze a lime right before serving.

Serve on a bed of shredded cabbage and jicima.


Posted 12:55 pm, 06/17/2015

Has anyone ever had opah?
Otherwise known as moonfish...
Has it been as poke? Or seared to the right perfection
Looking for a recipe for tonight.
I already have made a salsa of mango, papaya and avacado?
Any suggestions for grilling it... as a "rub"????

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