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Old 05-16-2019, 1:34 PM
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deckhandmike deckhandmike is offline
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I do an intentionally bad job filleting the fish and then coat the carcass in olive oil, siracha and balsamic and toss it on a super hot bbq and give it a quick sear. Then grab a fork and pick the best bits of meat of the carcass. It’s a great appetizer and makes good use of the fish. I like it better than the fillets.
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