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So. IL | This works especially well with panfish, crappie and smaller bass varieties when you want a simple way to eat your catch at the lake.
Leave the skin and scales on the fish. Fillet the slab of meat from each side of the fish away from the spine.
Wash the fillets in fresh water or clear soda. Pat the meat side of the fillet dry.
Put the fillets on the grill scale side down. Season with salt & pepper first.
Then pour a generous amount of store bought Italian dressing over the meat and grill without turning.
The fillets are done when the meat is white and flakes easily.
Serve while warm with skin still attached.
Done properly the scales will remain attached to the skin, the meat will be moist and will easily seperate from the skin with just a fork.
I learned this from offshore fishing guides who used this method on the smaller red snapper that we caught.
Oh, don't forget the cold beverage of your choice.
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What is the best way to cook fish?
