I like to cook them on the half shell on the pit. I season them up them inject with creole butter cajun injector. And I smother down some onions ane bell pepper and garlic in butter on the side. Right before I pull the fish off I spread on top and sprinkle parmesan cheese on top and let it crisp up then pull it off and enjoy.
Sent from my SAMSUNG-SGH-I337 using Tapatalk
|