Quote:
Originally Posted by Marwan
Searing is more of what i had in mind. so what do you use for marinade?
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You might drown it in vinegar, lemon juice and olive oil and keep it there for a night. But it must be extra "fresh" fish when you start marinating.
When it's super-fresh, I also simply put raw tuna in my dish cut in litlle pieces and pour on the olive oil, lemon and pepper. Mmmmhhh.
If it's not that fresh, I grill it: grilled tuna becomes a bit "spongy" but tastes great.
BTW Marwan: I saw the grouper you caught with your friend: splendid fish and a great catch. When will you post the story? And to stay kind-of on topic, how do you cook grouper over there in Egypt?
