Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...
Rosemary is good with pork and lamb


Also with certain species of fish.
I have never tried that. Please can you give more detail?


I have stuffed whole fish to be baked with rosemary twigs. Also slices
of lemon. Gives the fish a delightful aroma and a very nice taste.

I do stuff fish with lemon slices and sometimes a little onion.


With fish fillets I have used rosemary leaves (needles), both fresh
and dried, on the exterior of fish I have broiled in the oven, or
cooked on the grill.

Would this be on a strongly flavoured fish?

The first time I saw this done was in the Middle East having a fish
dinner with some Arab friends.

Can you remember what kind of fish it was?


Some sort of grouper IIRC. I have used the rosemary on whole Spanish
mackerel and king mackerel with good success.