Hieye there from the 30 fathom contour!
Cut into steaks 1.25-1.50" thick, grilled with cracked black pepper and salt, 3 min per side on a pre-heated grill set to high, covered with tin foil on the serving dish to "rest" and continue cooking a little more. Succulent and juicy! Half of the grill was sprinkled with red peppers for those who like spicy. Mexican lime slices on the side for those who like limes. The rich, sweet, succulent flavor of this fish went well with a cooled (because it's so damn hot today) bottle of dry, fragrant, full-bodied red wine (happened to be cabernet sauvignon, but many others will work. Southern Rhône would be kick-ass with this rich, peppery, savory, spicy flavor. Châteauneuf-du-Pape comes to mind because that's a fun word to say
)
I boiled down the head and tail for soup stock, but the smell was not exactly pleasant on this hot sultry afternoon. Not sure what I'm going to do with that yet. Might be good on a cold winter day.
The rest of the fish is going to be grilled after the sun goes down and the meat removed from the bones to set aside for another hedonistic feast. I'm thinking it might be fantastic in a pasta dish. Also for cold summer salads. Maybe chilled gazpacho soup from home grown vine ripe tomatoes on the side.
PS - What's a fathom?
Mr. NiceGuy
(Blue Outback, yellow paddle stowed on the side. I can't hear very well, but please paddle over and introduce yourselves.)
Life is sweet.