Originally Posted by Rocklobster
As Margi says, you can't go wrong with a Mediterranean style recipe. Almost all whitefish I eat gets this treatment once and a while. I cook it in foil with a bruschetta type mix on top. Or red pesto is good too. Then, nail it with loads of fresh parsley and lemon before wolfing it down....
It goes so well with buttery veggies and a chilled bottle of Pinot Grigio
awwww,c'mon now rocky,i was thinking double dip cornmeal fried.....it's all your fault,you got me hooked on the stuff,you can pay for rehab
i think i'll probably just plain griddle it first,see what the texture/flavour is like & take it from there.but,yes,the med methods work well.maybe baked in foil with garlic,toms,basil,few chilli flakes,some black olives,drop of evoo
or wrapped in pancetta with a couple of sage leaves under the pancetta then roasted? what d'you think?sorry rock,only non bubbly whites i drink are muscadet,picpoul de pinet,chablis & pouilly fume/fuisse.i like my whites flinty & nobody does it better than the french imho