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Unread 01-22-2013, 01:52 PM   #7
Foxfire
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Join Date: 08-28-12
Location: San Jose, CA
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I like to go simple seasoning (oil / salt / pepper), super hot grill, flesh side down first until it releases easily when you rock it side to side with tongs (6 /7 minutes if it's a about a 1 to 1.5 inch thick cut). Flip to skin side down, finish 3 or 4 minutes until it pulls back a bit and you can slide your spatchula between the flesh and skin and lift it away already de-skinned!

Lately I'm very into the 50/50 mix of honey and srirachia sauce on most kinds of fish that people have posted about on here before.
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