Blackened Fish

Here is some blackened Mingo Snapper that we caught in the gulf.



Pretty simple cook here, just some blackened seasoning and a quick dip in the skillet. Served with some new potatoes, this was a very good meal (and helped put a dent in my tremendous stash of frozen fish)!

Gone Fishing!

I am fresh off a deep sea fishing trip with some friends and took some time to enjoy the fruits of our labor with some grilled amberjack filets. An excellent time was had by all.....well, except for this poor guy who turned into dinner tonight!


Just getting home I needed to do something quickly, so I basically used a simple marinade of a mixture of things that I had at my disposal, primarily Italian dressing. I set the grill up for a direct cook at 400 degrees and cooked the fish directly on the grate.


After about 10 min, I pulled the fish off because it was starting to flake. I served the fish with some twice baked potatoes that we had and just had to heat up. The verdict was that it was a pretty good meal. I think I pulled the fish just a bit early in an effort to not overcook them. But is was still really good, and I have not cooked fish very often, so I just need to cook some more fish to get better.

Teriyaki Pork Tenderloin

Tonight I had to capitalize on the great weather and did some teriyaki pork tenderloin. I used my Soy Vay teriyaki sauce about two hours prior to the cook after I had scored the meat on the side with the fat cap.


I wanted a fairly quick cook, so I just went with a direct set up and a temperature of approximately 325 degrees. While this cooked a little quicker than I would like it created a nice crispiness on the outside, which was fantastic with the pecan smoke flavor.


I pulled the pork at 145 degrees internal temperature and served with new potatoes; it was excellent! I just wish I had thought to invite some more people over to share in this wonderful meal!