Can't hold a candle to Chili's Kill'em & Grill 'em wild meatfest (LOL)
but pan seared some frozen sheepshead fillets,
and grilled some fresh zucchini, squash and asparagus for lunch today...
http://www.gulfshorespierfishing.com...tid=5745&stc=1
Washed and sliced veggies and marinated in olive oil with a sprinkle of salt & pepper.
Used 1 tbsp for each veg class.
Grilled on high to mark sear the pieces (about 1/4"- 1/3" thick) and sear the asparagus tips.
Thawed fillets from one sheepshead (4 pieces about 1/2 thick weighing about 4 ounces each),
and marinated in olive oil (1 tbsp) and a sprinkle of Cavender's Greek Seasonings.
Pan fried (outside) turning twice to get them brown outside and leave them juicy inside.
Easy as 1, 2 ;-)
