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Barracuda fillets
Heat oil in large fry pan, cook fillets sprinkled with lime juice and any herbs available. Turn once, don't over-cook (just until fish flakes with fork). Serve with rice or potatoes.
Poster's Notes:
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
Lime
Mixed dried herbs
Vegetable oil
Now that the subject line got your attention, I'm submitting what I think are the first two barracuda recipes to our list. We were on a scuba diving vacation in Bonaire and since I manage to do quick, creative kosher cooking with whatever is available, things can get very unusual. The fish place only had a large (about 3 to 4 pounds) barracuda left when we got there, and since it had fins and scales, there was no problem identifying a kosher fish. We had them chop off the head, clean and scale it and I took it back to our hotel/condo. I always bring a thin sharp knife for filleting, so it was easy to do. I cut two big fillets for the first dinner and froze the other two. This is a white meat fish, similar in taste to haddock but more of a tuna texture so it needs some oil.