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Thread: From the lake

  1. 01-18-2017, 04:21 PM #21
    MojaveJ
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    Another thing that can be done is add cucumber, celery,green onions, and cilantro to that and leave it in the fridge for 24 hours. The acid in the lemon juice cooks the fish. Serve it on a toastada. Ceviche. Wunnerful.


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  2. 01-18-2017, 05:26 PM #22
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    PawPaw Gene
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    OK pastor, where is the recipe again. That looks good enough for me to try.
    "gene"
    "G" Gone but not forgotten!!
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  3. 01-18-2017, 05:27 PM #23
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    Quote Originally Posted by PawPaw "gene" View Post
    OK pastor, where is the recipe again. That looks good enough for me to try.
    "gene"
    He took it down and is charging now


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  4. 01-18-2017, 08:35 PM #24
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    Quote Originally Posted by PawPaw "gene" View Post
    OK pastor, where is the recipe again. That looks good enough for me to try.
    "gene"
    Mr. Gene, I believe it is under my post titled "A Little Mess from Grand Bayou."
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  5. 01-18-2017, 10:06 PM #25
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    Micropterus salmoides
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    Nice
    We do blackened fish tacos once every two weeks.
    Mostly sacs when I'm fishing but speck trout is good too.
    A lil queso n sour cream makes it that much better.
    Been known to throw some crawfish tails in the mix come spring time From the lake

    Prefer Paul Prudhommes ...less salty.



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  6. 01-18-2017, 10:08 PM #26
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    Quote Originally Posted by Andrews View Post
    I think it was a zaterans blackening season he has it posted on one of his threads. I will be doing it again
    I like zatarans best also

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