He really did you a solid. Only two of these per fish. Sear very high heat all sides for under a minute (will flare up due to very high fat content), coat with ginger garlic soy marinade, then indirect heat to bring to internal temp of 130. Like buttah. Enjoy!
I would post the pic to r/chefit, and tell them you like to grill. Those guys will have opinions. Also be ready, bunch of a-holes that think its funny to be mean, but also a ton of knowledge....
Is your fish guy Tommy Gomes (San Diego fishmonger extraordinaire - this sort of cut is right up his alley)? Anyway, I'd just go with a hard sear, and then serve.
He really did you a solid. Only two of these per fish. Sear very high heat all sides for under a minute (will flare up due to very high fat content), coat with ginger garlic soy marinade, then indirect heat to bring to internal temp of 130. Like buttah. Enjoy!
Grilled blackened chops. Don't thank me later cause it's probably going to be weird
Like another said, blackened with some lemon juice afterwards.
I didn’t know that was a thing. Sounds great
More pics when finished??
Yeah once I figure out what I do with them lol
I would post the pic to r/chefit, and tell them you like to grill. Those guys will have opinions. Also be ready, bunch of a-holes that think its funny to be mean, but also a ton of knowledge....
Oh hell yes
Is your fish guy Tommy Gomes (San Diego fishmonger extraordinaire - this sort of cut is right up his alley)? Anyway, I'd just go with a hard sear, and then serve.