March 2009/July 2012 COTM Fish Without a Doubt: Broiling, Grilling, & Smoking
Broiled Fish Fillets with Butter and Herbs, Pg. 122
We used this recipe to cook a beautiful thick fresh salmon fillet to perfection. The fillet was skin on, I used a combination of minced scallions and parsley, probably a little more than the amount called for, and omitted the breadcrumbs. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude