On Tuesday, September 27, 2016 at 5:07:49 AM UTC-10, sf wrote:
> On Tue, 27 Sep 2016 00:17:20 -0700 (PDT), dsi1 <dsiyahoo.com>
> wrote:
>
> > On Monday, September 26, 2016 at 6:16:33 PM UTC-10, sf wrote:
> > > On Mon, 26 Sep 2016 18:24:33 -0700, sf > wrote:
> > >
> > > > I have char from Costco to cook tonight.
> > >
> > > Here it is!
> > > https://drive.google.com/file/d/0B7T...ew?usp=sharing
> > >
> > > --
> > > I love cooking with wine.
> > > Sometimes I even put it in the food.
> >
> > That looks pretty good. Was that baked? Bok choy is a good idea - I have bok choy but I didn't cook it. Too bad. Congrats!
>
> Not baked. I did it the usual skin side down way, but over higher
> heat than usual because it was so thin. It was a huge hunk that I
> couldn't fit in my big pan - so I cooked it in batches and removed
> slightly underdone. Then I put them under the broiler for a minute or
> two to reheat and finish cooking. I was kind of worried about
> overcooking the fish - but it worked. BTW: the pesto butter I
> mentioned was tasty, but ugly - so I posted a picture without it.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

That was a big hunk alright. I had salt broiled saba last night. It would probably work well with salmon. Slash the skin and liberally sprinkle with salt. Let it sit for 20 minutes and then wipe off the salt. Broil. You want to char/burn the fish on the skin side.

https://barrandtable.files.wordpress...ama-collar.jpg