On 8/20/2013 1:02 PM, gtr wrote:
> I went to the local H-Mart (a really nice Korean market) to get
> flounder--something I've never cooked. I had a bunch recipes idly
> collected, including the piccata mentioned hereabouts.
>
> The flounder was live, cost 17.95 a pound. Next to it, was fresh "Ocean
> Perch" aka Pacific rockfish, among other names. It was pretty and 5.99 a
> pound. I got a one at two pounds. I asked that he clean and filet it. He
> did his business while I looked at other ocean treasures.
>
> Once home I opened it to find that it was cleaned but not fileted. I did
> a really lame job of getting the head off and even more pathetic job of
> fileting it, but what the hell, I managed to get the job done. Also--I
> got another shot at fileting a fish, which I figured I'll be pretty good
> at one day only if I do it anothe 40 times.
>
> Slathered some olive oil and thyme on it, broiled it for a 3 minutes a
> side. Tasty, easy (despite the filet job) and cheap. I'm going back down
> to H-Mart again today.
>
>
You wrote it right -- you have to practice. Seeing those fish I'm not
sure I could filet one. Most of my family went to Myrtle Beach last
week and I got to see pics of 2 my nephew caught just doing coastal
fishing, maybe off of a pier. Nice sized! I'd try to filet them.

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