Originally Posted by
corky
I made a rub of smoked paprika, lemon zest and dill.
Sauce is brown butter with dill and lemon.
It tasted very good but I still don't like dealing with the skin. The part under the skin looks anemic.
I like both skin on and off. I much prefer skin on for grilling. I grill skin down for 3/4 of the time, basically "sacrificing" the skin which I don't want anyway, then one flip to finish the other side. I will only grill skinless in a basket, and not very often. Skinless is normally pan seared or breaded/coated and fried.
The only seafood I normally marinate is salmon and occasionally shrimp.