Comments on: A Whole Baked Fish a la Marketman

By: Lind

Lind — Wed, 10 Jan 2007 04:37:21 +0000

My bf tried stuffing it with fruits – ripe mangoes, strawberries.. Turned out quite nice

By: Sandy

Sandy — Mon, 08 Jan 2007 10:10:40 +0000

Your roasted fish recipe has become our favorite–it’s healthy, tasty and easy! I’ve done it with whole fish and fillets too and they always turn out great. Thank you, MM, this will keep on being a favorite :)

By: Marketman

Marketman — Sat, 06 Jan 2007 23:25:24 +0000

Monchet that sounds like a good idea. We just served a ton o aioli with some black paella a few days ago…yup, that would be a great side sauce to this fish…

By: Monchet Carballo

Monchet Carballo — Sat, 06 Jan 2007 17:24:18 +0000

I make something similar but I love it with aioli sauce on the side..

By: Marketman

Marketman — Sat, 06 Jan 2007 09:46:53 +0000

det, the “experts” seem to think there is a difference in consistency of flesh and taste among the different groupers. There are spotted grey/black ones that are reputedly best for a steamed garoupa… the reds for just about any preparation and not sure what the browns are used for… I don’t in fact know if there is a deifference, I just tend to buy the large red ones for baking as I have always done…