Well, I really don't feel like finishing my thoughts on leadership right now, but I would love to tell you about a great, easy way to cook fish. If you are anything like me, you cruise by the butcher counter at HEB and see all the beautiful fish they have. I have caught myself just standing there looking at what used to be creatures of the sea and would soon be food in my stomoach. The biggest problem is, how the hell do you cook it. Alot of people love grilled fish, I am one of them, but it can be such a pain in the ass. It always stick to the grill and you never end up with a good looking piece, it always comes off the grill in chuncks and if your are the chef, that is embarassing. I have found something that has solved the problem. Cedar Plank. Chances are you have seen Cedar Plank Smoked Salmon at some fancy resturant. Well, there is nothing fanchy about it. A friend of mine gave me a pack of three cedar planks that she got at HEB. I have had them forever and to be honest, I have been a little intimidated by them. Finally, with the excitement of my catch from Port Aransas (see previous blog) I decided to give them a shot. It was so easy. THe planks are about 18" long and 10" wide, you soak them in water for 20 minutes, then set your fish on them and put it on the grill. You can use a gas grill (I never would) or real charcoal. Cover the fish for 20 minutes and you are done. Of course you will want to season the fish before cooking, I use Tony Chacheres Original Creole Seasoning, but you can also use, Maple Syrup and Brown sugar, Lemon Pepper, Salt and Pepper, Red Pepper or all of the above. Just go crazy, you can't mess this up. Enjoy!
Sandy
