Frank Davis’s Fish in Scales


This recipe comes courtesy of Louisiana Cookin’ Magazine. A really cool culinary technique by Frank Davis.

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1. Remove both filets from the fish, leaving the scales on. Scrape any stringy flesh from the filet with the edge of your knife.

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2. Wash the filets thoroughly under cool running water.

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3. Pat the filets completely dry on both sides with a wad of paper towels.

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4. Make a marinade as simple as a little extra-virgin olive oil, a splash of fresh lemon juice, and a touch of salt and pepper, or a fully gourmet marinade of Italian salad dressing, lemon zest, red pepper flakes, Worcestershire sauce, minced garlic, liquid smoke, and even a light shot of Black Label whiskey. Complexity and creativity are left entirely up to you. Then brush it heavily onto the fish.

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5. Place the filets, scales side down, either on a moderately hot outdoor grill (cover closed) or on the center rack of the oven preheated to 425ºF. Top with lemon slices if you like.

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6. Cook the filets, basting occasionally with a pastry brush, until the edges scorch lightly and curl up slightly. Check the cooking progress every 5 minutes or so to ensure that the fish doesn’t overcook.

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7. When the filets turn opaque and flake easily with a fork, they’re done and ready to be served in portions with a metal spatula, right from their scales!

 

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