Doc
09-08-2003, 09:32 PM
Every great recipe starts with a great name...
Start with a nice SMALL Barracuda fillet as long as your inclined to the risk of CIGUTURA TOXIN EXPOSURE; know how prevelant this is in Barracuda from your area before you eat this!!! (otherwise hog goes real well this way too... ) rub down thouroughly in FRESHLY grated ginger and some frech crushed black pepper; both sides.
Place in a METAL backing pan rubbed down in butter. At this point I throw it on the stove top and cook the bottom a little while I prepare the topping; If any fluid collects dump it before the next step.
In a bowl, mush half a banana to paste, add a dash of lime PULP as well as a little more ginger and pepper. Spread this mix evenly over the Cuda, and cover with a small amount of sugar just on the top...
Now BROIL under HIGH heat until the banana starts to blacken and crisp up. Remove from oven and serve; I suggest Sweet potatos as a side and a crisp white wine. Enjoy.
Start with a nice SMALL Barracuda fillet as long as your inclined to the risk of CIGUTURA TOXIN EXPOSURE; know how prevelant this is in Barracuda from your area before you eat this!!! (otherwise hog goes real well this way too... ) rub down thouroughly in FRESHLY grated ginger and some frech crushed black pepper; both sides.
Place in a METAL backing pan rubbed down in butter. At this point I throw it on the stove top and cook the bottom a little while I prepare the topping; If any fluid collects dump it before the next step.
In a bowl, mush half a banana to paste, add a dash of lime PULP as well as a little more ginger and pepper. Spread this mix evenly over the Cuda, and cover with a small amount of sugar just on the top...
Now BROIL under HIGH heat until the banana starts to blacken and crisp up. Remove from oven and serve; I suggest Sweet potatos as a side and a crisp white wine. Enjoy.