09-28-2004, 01:03 PM
[size 1]submitted by JapanRon[/size]
[size 1]
#2
by WSK
My way of preparing Bonita was to use a Pyrex casserole dish with 3 or 4-inch sides. Lay down 1/4 inch of brown sugar, then lay the skinned fillet down on top and cover with more brown sugar. Keep layering until you are out of fish, or you have come to just under the top of the bowl. Cover it and place it in the refrigerator for 24 hours. The sugar turns into liquid as it pulls out the strong essences from the fish. This way you leave the red meat on the fish and do not loose any meat.
When you get ready to grill you rinse the fillets and season to taste, then place them on the grill. OR...if you want some smoked fish...rinse and baste liquid smoke on the fish then place the fish in the oven until it is cooked. It tastes just like smoked Tuna but it is not really cured so do not leave it out for hours.
My mouth is watering as I type.
Pretty cool,
JapanRon [/size]
[size 1]
#2
by WSK
My way of preparing Bonita was to use a Pyrex casserole dish with 3 or 4-inch sides. Lay down 1/4 inch of brown sugar, then lay the skinned fillet down on top and cover with more brown sugar. Keep layering until you are out of fish, or you have come to just under the top of the bowl. Cover it and place it in the refrigerator for 24 hours. The sugar turns into liquid as it pulls out the strong essences from the fish. This way you leave the red meat on the fish and do not loose any meat.
When you get ready to grill you rinse the fillets and season to taste, then place them on the grill. OR...if you want some smoked fish...rinse and baste liquid smoke on the fish then place the fish in the oven until it is cooked. It tastes just like smoked Tuna but it is not really cured so do not leave it out for hours.
My mouth is watering as I type.
Pretty cool,
JapanRon [/size]