Thread: Eating Well...

Can't hold a candle to Chili's Kill'em & Grill 'em wild meatfest (LOL)
but pan seared some frozen sheepshead fillets,
and grilled some fresh zucchini, squash and asparagus for lunch today...


Washed and sliced veggies and marinated in olive oil with a sprinkle of salt & pepper.
Used 1 tbsp for each veg class.
Grilled on high to mark sear the pieces (about 1/4"- 1/3" thick) and sear the asparagus tips.


Thawed fillets from one sheepshead (4 pieces about 1/2 thick weighing about 4 ounces each),
and marinated in olive oil (1 tbsp) and a sprinkle of Cavender's Greek Seasonings.
Pan fried (outside) turning twice to get them brown outside and leave them juicy inside.

Easy as 1, 2 ;-)

Originally Posted by Pier#r

Can't hold a candle to Chili's Kill'em & Grill 'em wild meatfest (LOL)
but pan seared some frozen sheepshead fillets,
and grilled some fresh zucchini, squash and asparagus for lunch today...


Washed and sliced veggies and marinated in olive oil with a sprinkle of salt & pepper.
Used 1 tbsp for each veg class.
Grilled on high to mark sear the pieces (about 1/4"- 1/3" thick) and sear the asparagus tips.


Thawed fillets from one sheepshead (4 pieces about 1/2 thick weighing about 4 ounces each),
and marinated in olive oil (1 tbsp) and a sprinkle of Cavender's Greek Seasonings.
Pan fried (outside) turning twice to get them brown outside and leave them juicy inside.

Easy as 1, 2 ;-)

I'm stuffed, but I would hit a plate of that... Looks great David.