I took the loin & cut
it into 4 equal 3/4” cutlets, rubbed it in olive oil & applied a bbq
rub. Susan made a salsa with fresh Jaemor Farms peaches, our patio
tomatoes, Vidalia onions, Cilantro, lime juice & Kosher salt. We
topped the salsa with Tabasco green pepper sauce. The fish was cooked
over real hardwood chunk charcoal for about 4 minutes per side. Cook it
just done & serve hot.
Recipe courtesy of Don Rolader
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