In the around foreseeable future this extremely intense electric power will have to be generated.]]>
According to my info it should be about 107-112 when finished and that’s when I pulled it out. Damn brilliant result.
It wasn’t piping hot but is perfect for a lazy summer afternoon barby. Cold is great the next day with a mustard-yogurt or horseradish mayo dressing.]]>
Thank you so much. This is my new go to fish recipe. If I can cook prime rib at 250*, why not fish/]]>
Yours still looks much more pro though. I love the addition of flowers. Thanks for the recipe!]]>
I’m thinking that I could do it in a Traeger set to 250 but I was thinking of having it sit on a fennel bed. As I love whole fish I thought that I could simply cut steak widths almost down to the backbone leaving it intact.
That way when it’s cooked I could slide off a portion onto each person’s plate leaving most of the bones behind. Do you think that would work?