I scored this lime locally a few weeks back from a seller on OfferUp. The seller said it was left at one of his rental properties. I've been hesitant to introduce it because there have been other acquisitions made prior to this one and I hate doing things out of order, but what the hell.
It was pretty clean when I took possession, all I did was restore the wood handle.
I'm actually sharing custody of this grill with another WKC'er, meaning that when the time comes to thin the herd, I already know who will take over custodianship. (That member will remain anonymous unless they want to speak up [emoji41])
I fully intended to keep this as a looker, but as I looked at the recipes for the following cook (of which one of the ingredients was lime juice), I couldn't think of a better candidate.
Inspiration came from, of all places, an episode of Diners Drive-ins & Dives which took place in Cuba.
To the fish market!
This guy in the center looked the best to me, and was also the largest at around 4lbs.
Removed fins and spines, scored both sides, rubbed salt, lime juice, and EVOO inside and out.
This was my first time using lump.... yeah, that sale at Lowe's for $2.50 per 10.5lb bag was killer, (I was feeling all smug and shit for saving $75, wasn't paying attention, and got a speeding ticket for $150, lol, c'est le vie). Haven't introduced this other green yet, again because I'm still waiting on another grill to arrive, but I digress.
I was careful to keep the coals away from the sides of the bowl.
Added a little bit of orange and hickory wood.
Craycort ring.
18" Lodge pan.
. After letting the pan come up to temp, added more EVOO and then the whole fish for 10 minutes per side, covered, no peeking.
Here's the plated pic with the chimichurri sauce, and more limes of course.
. Served with a couscous salad, a chickpea salad, and cumin rice (from L to R)
Thanks for looking and happy new year!
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Topic: First cook on a lime - Snapper and chimichurri verde (Read 3086 times)