My favorite preparation for this is to grill it on a cedar plank. Unfortunately though for us city dwellers with no access to outside space, no grill, overly sensitive smoke alarms, and a snow storm bearing down this isn't an option. But we have no choice but to carry on... just kidding.
Anyway, I love to prepare it the way. I top it with a mustard honey glaze (a combination of stone ground mustard, mayo, honey, & soy) and even without the cedar plank it's still great. A little time in the oven at 425 & you have a really nice piece of fish. Originally I was going to serve with a side of asparagus but opted for a side salad of arugula, apples, & celery instead.
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