Quote:
Originally Posted by duckman1911
How long did you cook them? Season them up. Butter and olive oil on med/high heat. Into the pan and a quick sear on both sides then remove to rest. You don't want more than a 1/2" ring of cooked fish (white) all the way around. That's my way. I'm sure others are better than me.
Saute needs to chime in on this one.
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i cooked them a little longer than probably should have cause they were kind of thick maybe 1-1/2" thick i had about 1/2" in the middle still pink, i just need to get the flavoring right
Quote:
Originally Posted by swamp snorkler
You shouldn't have cooked it. Slice it thin and eat it with some Ponzu sauce or make a ceviche with it.
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i would try that if it was fresh but i don't know how fresh they were, i bought them from a local butcher store, they were frozen when i got them
thanks for you guys input i will try again soon