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Now in 993 land ...
Join Date: Mar 2003
Location: L.A.-> SF Bay Area
Posts: 14,891
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I would gut it, scale it cut slits in it, spice it with Tony Cacherie's, couple slices of lemon in the cavity, rub with olive oil and right on the coas for 10 minutes a side (let fish warm up to room temp before cooking).
G
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97 993
81 SC (sold)
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