Originally Posted by hoodlum
Originally Posted by DuesPaid
Originally Posted by hoodlum
A simple Lemon Pepper crusted Rainbow Trout w/white asparagus wrapped in" proshutte", & sweet potato gratin.



Simple, OMGoodness.

You da Man Chef.

That sounds outstanding.

I am ready for some SeaBass, black seabass in full swing season and Blackfish also.
Any good ideas for prep on those Hood?

I usually just bake with a light brush of butter S&P , sometimes a little Cajun or Cheyenne sprinkle.

I would also keep it simple, maybe some Paul Prudommes redfish seasoning.

I will look for it, never had it.

I have had Emerils on shrimp and Chicken, really good.

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