Quote:
Originally Posted by Billfish715
They are closer than most NJ fishermen know. If they are where we caught them, they should be at SH Reef and Scotland. Right now they are cooking on the grill. Any recipes out there?
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I did some Greek style with some of the big ones I caught in Mass last month and they came out great if you like whole fish. I took off the head and guts with one knifechop and trimmed the fins. Then I slathered in Olive oil and rubbed down with a little salt and pepper. I did not remove the scales.
Then I just put on a very hot grill for a few minutes per side. The scales form a charred layer or fall off. Pick off the bones and squeeze some fresh lemon. Yum.
