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Wed June 20, 2012
A Pair of Fishing Tales
Listen to two award-winning authors speak about the importance of the sea and its inhabitants this week on Louisiana Eats!. Paul Greenberg talks about the importance of preserving fish, and a children's book by Mark Kurlansky spreads the word about marine ecology.
Sheepshead on the Half Shell (Serves 2)
2 Sheepshead fillets, skin and scales on
Salt, pepper, seasoned salt to taste
Place the fillets skin-side down on a hot grill. Cover the grill and cook for 5 – 8 minutes until fish is cooked through. To serve, you may separate the flesh from the skin or plate complete with the skin and scales.
You may also cook in this style indoors, using a cast iron skillet. Heat the skillet until it is smoking hot. Then place the fish in the pan, flesh-side down. Cook for 3 minutes, then flip it over and finish cooking on the skin side.
And don't forget to enter our weekly Culinary Quiz!