Greek baked sucker.
04-16-2017, 03:43 AM
#1
Nontypical Buck
Thread Starter
Join Date: Dec 2005
Location: MICHIGAN
Posts: 2,568
Greek baked sucker.
Getting to that time of year for sucker spearing and shooting.
Ingredients:
1 fish (a red horse sucker in this case)
2 tsp oregano
1/2 tsp kosher salt
1/2 tsp pepper
1 tbsp lemon juice
Grape leaves, sufficient to wrap completely around your fish.
Gut and scale the fish, remove the head.
Lay the whole fish down on the fresh (or preserved in salty water) grape leaves. You can substitute aluminum foil if grape leaves are unavailable. Drizzle the fish all over with lemon juice, inside and out. Sprinkle the oregano, salt and pepper all over. Wrap the fish up in grape leaves or in the foil. Bake in an oven until the eyes are completely white. The time needed to bake a fish varies depending on the species and the length. A 12 inch red horse should be done in 15 minutes at 375 degrees F.
Open up the foil or the grape leaves and go to work on the fish with a fork. If you are gentle in prying each bite off of the fish then you can avoid eating any bones.
Al
Ingredients:
1 fish (a red horse sucker in this case)
2 tsp oregano
1/2 tsp kosher salt
1/2 tsp pepper
1 tbsp lemon juice
Grape leaves, sufficient to wrap completely around your fish.
Gut and scale the fish, remove the head.
Lay the whole fish down on the fresh (or preserved in salty water) grape leaves. You can substitute aluminum foil if grape leaves are unavailable. Drizzle the fish all over with lemon juice, inside and out. Sprinkle the oregano, salt and pepper all over. Wrap the fish up in grape leaves or in the foil. Bake in an oven until the eyes are completely white. The time needed to bake a fish varies depending on the species and the length. A 12 inch red horse should be done in 15 minutes at 375 degrees F.
Open up the foil or the grape leaves and go to work on the fish with a fork. If you are gentle in prying each bite off of the fish then you can avoid eating any bones.
Al
