Quote:
Originally Posted by Greedy,Greedy,Greedy
It's summer. Just grill the fish and put sauces on it. There are endless sauces and endless varieties of fish to grill.
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I have been. Cycling through Mexican flavoring, then traditional (capers and lemon), and varieties with tomatoes and diced onions. Or just baking it in French butter with the sauce from the capers (that brine can season almost anything well).
Oddly, I've not had much interest in tuna steaks. I think I overdid that and can't go there anymore. Which is good, as they're $40 a pound.
Perfect lunch combination that works: Chilled poached salmon smeared with lemon butter with a side of tzatziki. (Good real tzatziki... avoid the stuff into which they sneak sour cream).
ETA: Catfish in french butter and cajun seasoning with a dash of,
yes, you're reading the name correctly. That sauce is fantastic on almost everything.
