White Sea Bass, Saffron and You...

[kayakfisherman]

With just a little effort, this could be yours.

White Sea Bass Broiled with Saffron White Wine Cream Sauce
http://www.bigwatersedge.com/bwegallery/data/711/DSC02535.jpg
http://www.bigwatersedge.com/bwegallery/data/500/DSC02515.jpg
http://bit.ly/1FPLX8w
Recipes is easy and simple. Plus this is a great way to start cooking with
Saffron. Not only great with fish, but with lobster as well!!

Thanks fellas, check fishermansbelly out on facebook and click the like button!
Yanni

[captnblood34]

I like it

[Deamon]

Ummm...was that me there at the end? For good reason at that moment :the_finger:...what an epic night!

And what a fine way to honor such a great fish. You are The Man Yani. Can't wait for the bug recipes! Great job.

Jim

[kayakfisherman]

Jim!!! I laugh so hard every time I watch that scene, and
I've seen it a million times!! I'm laughing now!

[makobob]

POOR JIM

Now everyone is laughing at him. But I bet he is already eating LOBSTER, so who's really laughing now???



Jim!!! I laugh so hard every time I watch that scene, and
I've seen it a million times!! I'm laughing now!

[WARRIORMIKE]

looks good!

[MITCHELL]

Yep under a blood moon over 60lbs 57ins long tail 11ins wide

[driftwood]

Nice!!! Big fish Big flavors. Hook'em and cook'em.

Very nice Yani!! :notworthy:

[summers in kuwait]

Another awesome recipe Yanni.
For this recipe, is it best to have thicker steak cuts vs fillets?

I can't wait to see your soup recipe!

[kayakfisherman]

Mitchell, congrats!! That's a beautiful fish. Get a hack saw and saw up
some steaks!!


Todd, ultimately the thickness of your cuts, whether fillets or steaks, will
determine how long they need to cook for. That's the bottom line. Just don't over cook them, please!!

[JJ]

I'm changing the title to this thread to
White Sea Bass, Saffron and MY BELLY!!!
That looks amazing Yani!
-JJ-

[summers in kuwait]

Todd, ultimately the thickness of your cuts, whether fillets or steaks, will
determine how long they need to cook for. That's the bottom line. Just don't over cook them, please!!

Right on Yanni. Thats what I was thinking. Thanks.