I Roasted this Fluke Whole!

[reason162]

with a sweet/spicy Sriracha glaze.

Video w/recipe: https://youtu.be/yyZgHle-o_E

[Rocky]

Informative video thanks for sharing. Another recipe I will have to try. Last week was the first time I scaled a sea bass leaving the skin on and it won't be the last.

[slammer]

That looks fantastic.

[Billy223]

That looks really good. May try it on the next keeper

[reason162]

Originally Posted by Rocky

Informative video thanks for sharing. Another recipe I will have to try. Last week was the first time I scaled a sea bass leaving the skin on and it won't be the last.

That looks excellent! Next time cook it whole...seabass is definitely king around here. A cold water grouper!

[reason162]

Originally Posted by slammer

That looks fantastic.

Thank you, it wasn't bad!

[reason162]

Originally Posted by Billy223

That looks really good. May try it on the next keeper

It's super easy to do, just keep checking the fish every 5 minutes, pull it *before* it's completely cooked through. There should be a little translucency right against the bone. It'll cook through after resting 5-10 minutes. Good luck!

[Rocky]

Originally Posted by reason162

That looks excellent! Next time cook it whole...seabass is definitely king around here. A cold water grouper!

I need you to post that recipe my friend. How do you cook it evenly? Upright?

[reason162]

Originally Posted by Rocky

I need you to post that recipe my friend. How do you cook it evenly? Upright?

Yeah if you're roasting it, just spread the gills/gut flaps out like a wing and stand it upright. first rub some olive oil over it and heavily season with salt! Blast it at 500F until done.

They do great on the grill as well. My favorite way to cook seabass tho is steamed: https://youtu.be/O-W7TRB2dRQ

Here's a photo of them grilled up, just salt/pepper/evoo/lemon juice:

[Rocky]

Thanks for posting the link to your video reason162, I enjoyed it.

You and I have the catching and cooking it thing in common. Yes it may take a little more effort, but when it is done we are eating some damn good fish. Thanks for sharing.