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Old 06-14-2016, 06:20 AM
Status: "Wishin I was fishin" (set 24 days ago)
 
Location: Out in the stix
1,592 posts, read 2,555,272 times
Reputation: 1013

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I don't usually post these but this one is too good not to share, since I live in FL I'm blessed with a freezer full of grouper and snapper fillet that I go offshore and catch myself, but this will work with most fish, I tried it with Striped bass when I lived in CT, worked fine.


Get a few fillets of whatever you like season with a little kosher salt and black pepper. start to sear in pan with about a tablespoon of light olive oil.


in bowl mix 1/2 stick soft butter, zest of 1 lime, and some fresh chopped basil leaves. Squeeze juice of 1/2 lime into mixture as well.


Flip fish, put a little of the butter mixture over fish, and rest in pan so it melts, and baste fish. Fish should only take 5 min per side, if that.


Serve. Very simple. Never ever leftovers in our house, and I make fish 3-4 times a week.
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Old 06-14-2016, 02:21 PM
 
3,373 posts, read 3,781,240 times
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Thanks! I need fish recipes. We don't eat it enough because I only have a few ways to cook it!
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Old 06-14-2016, 02:23 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
6,488 posts, read 6,945,518 times
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Sounds delicious!
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Old 06-14-2016, 09:42 PM
 
6 posts, read 3,127 times
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I love fish, thank you for sharing.
Hopefully you can share more
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Old 06-15-2016, 06:53 AM
 
Location: Coastal Georgia
37,090 posts, read 45,584,713 times
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Quote:
Originally Posted by ctwhitechin View Post
I don't usually post these but this one is too good not to share, since I live in FL I'm blessed with a freezer full of grouper and snapper fillet that I go offshore and catch myself, but this will work with most fish, I tried it with Striped bass when I lived in CT, worked fine.


Get a few fillets of whatever you like season with a little kosher salt and black pepper. start to sear in pan with about a tablespoon of light olive oil.


in bowl mix 1/2 stick soft butter, zest of 1 lime, and some fresh chopped basil leaves. Squeeze juice of 1/2 lime into mixture as well.


Flip fish, put a little of the butter mixture over fish, and rest in pan so it melts, and baste fish. Fish should only take 5 min per side, if that.


Serve. Very simple. Never ever leftovers in our house, and I make fish 3-4 times a week.
This is just the way I like fish. Simple and unspoiled by a lot of strong flavors. I usually use lemon, and tarragon with butter, but lime and basil sounds good too.
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Old 06-15-2016, 07:29 AM
 
Location: Bella Vista, Ark
71,920 posts, read 83,551,069 times
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sounds like a winner and a simple way to enjoy fish. We try to have it a couple times a week, but living where we do, it is hard to get fresh fish. Our grandson in law went fishing off the LA gulf about month ago and caught a huge swordfish. The were generous and shard with the family.I cooked a piece last night; yes, simple as well. I simply browned it a bit with olive oil, salt and garlic. Then put it in a baking dish with lemon juice, a bit of wine and the juices from the browning process, covered it with foil and baked it for about 15 minutes. It was absolutely wonderful. Now we have enough left over for a few fish I did make a sauce of horse radish, dill and sour cream, but it wasn't needed at all..
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