Balinese red snapper, patty pans, corn


 

Gary H. NJ

TVWBB Platinum Member
All the parties are present. Big, spanking fresh 2.1 lb red snapper with salt, lime juice, and my Balinese spice paste in place. Also yellow squash, patty pans and local corn.
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Coming along nicely with coals on the outside of the OTG, big fish in the middle between the heat sources. Half way through, using two spatulas, carefully flipped the fish over and added a bit more spice paste and olive oil.
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Veggies done. Corn with miso-ancho butter.
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Snapper done. Really tasty too.
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Thanks for the visit. Next time I'll remember to take a plated shot.
 
Gary, no offense, butt i think this may certainly be YOUR BEST POST!
The P'Pans, the corn, summer squash... and, GOD help me, The FISH!

Absolutely an
INCREDIBLE Cook!
 
As mutch as i hate fish i love your posts. Never had the redsnappy. But if i would it should be cooked like this! Killer pics and im sure it tasted great. Great post Gary!
 
Gary,
I have no doubt that Bon Appétit Magazine will be calling you soon.
They will want you, instead of Steven Raichlen, for their next grilling feature!
And they will also want you to take the photos!

Top notch stuff my friend!!
 
Thanks to all for the exceptionally kind comments. Very much appreciated. The spice paste ingredients may be a challenge to hunt down, but well worth it. Have a great day friends.
 

 

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