Caught yesterday and on the plate today. Redfish fillet: S&P, lemon juice, dill weed, melted butter, and minced garlic. Baked in a casserole dish on 350 for fifteen minutes, and broiled for ten just to get a crust. Add asparagus sauteed in garlic and butter, and rice. Time for bed.
Looks good.
Hey next time wave at me with all your fingers.
The rice look pretty good. I don’t like baking oily fish like redfish, but to each his reach.
I can offer you some advice on asparagus though. Before you saute it, blanch it. That means you boil it for about 45 seconds and then put them in ice water to cool them off quickly. Then saute them. They’ll stay nice and green and not get soggy and nasty.
Hold the tomato, fool!