http://www.youtube.com/watch?v=bxztvOXu3Ls
350 degrees if over 1" thick pieces. 400 degrees if thinner.
Shift from bake to low broil as soon as the whole pieces of fish turn white. Get out of the oven just before the cheese on the fish turns golden. The cheese in the bottom of the pan will golden, and that’s about when everything will be perfect.
Luke 8:22-25
You are getting almost as good at cooking and filming as you are at catching. Now, how do I go about catching a stud, state record hogfish to try the recipe and technique out? Oh, and where are your sides to go along with it?
“The problem that infuriates you the most is the one you are meant to solve.”
Still haven’t seen the vid Phin due to the stupid filter here at work. Now that I see the word “parmesean” I will make a point to watch it at home…I love parmesean!!!
It ain’t no mystery…this beer’s history!
This thing is silly easy.
We eat fish cooked this way all the time. Put a sheet of tin foil over a pizza or cookie sheet. Spray lightly with olive oil or pam. Throw dry fish on, sprinkle with creole seasoning and then parmesean.
Cooks in under 10 minutes.
Pull out, eat, throw away tin foil.
Same thing will work with greek seasoning and parm.
Some people tell me to try mayo instead of cheese, but what I like about parm is how it will get crunchy!
Luke 8:22-25
I’m big on the spray on olive oil. More expensive but can’t beat the ease of use.
It ain’t no mystery…this beer’s history!