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Sauteed Hardhead

INGREDIENTS
2 TBSP. fresh lemon juice
2 TBSP. dry white wine
1 tsp. fennel seeds
1/4 cup olive oil
2 cloves garlic, smashed and peeled
1/2 cup minced fresh basil
2 croaker, skin on and cleaned
Salt and pepper to taste

DIRECTIONS
Mix together the lemon juice, wine, fennel seeds, half of the olive oil, garlic and half of the basil.
Marinate the fish in this mixture for about 15 minutes, turning once or twice.
Heat a 12-inch nonstick skillet over medium-high heat.
Add the remaining olive oil; remove the fish from the marinade and dry with paper towels.
Cook 4 minutes on each side until the fish is lightly browned and cooked through.
Sprinkle with the salt and pepper, garnish with the remaining basil and serve.
Serves 2.


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