BBQ Pleco
- Thread starter JasonsPlecosCichlids
- Start date
Did you catch these? What kind of spices are you incorporating? Were they marinated first?
I cooked up some canal plecos a few years back and used a simple recipe I saw used in Panama.
Per pleco (gutted and cut behind the gut at an angle forward through the body):
1 shredded mango
salt & pepper to taste
Place the cleaned plec in foil, cover with shredded mango, S&P, and pour over some of the mango's juice). Wrap and place in oven. Bake at 350F for about 25 minutes. Check if additional time is needed.
The meat went in dark but, whitened up as it cooked. Came out flaky, firm, white, and mellow-tasting. (more mellow than tilapia and better flake.)
Cooked the next ones the same way but added a couple of shakes of zesty italian dressing to the mix. Came out awesome.
I cooked up some canal plecos a few years back and used a simple recipe I saw used in Panama.
Per pleco (gutted and cut behind the gut at an angle forward through the body):
1 shredded mango
salt & pepper to taste
Place the cleaned plec in foil, cover with shredded mango, S&P, and pour over some of the mango's juice). Wrap and place in oven. Bake at 350F for about 25 minutes. Check if additional time is needed.
The meat went in dark but, whitened up as it cooked. Came out flaky, firm, white, and mellow-tasting. (more mellow than tilapia and better flake.)
Cooked the next ones the same way but added a couple of shakes of zesty italian dressing to the mix. Came out awesome.
If you think that's gross you should see how they process a chicken, cow, or pig for the mass markets. It's definitely cleaner when preparing game yourself for your family.
i dont support how they treat the animals at the slaughter house, so yeah this is alot better, no wait, WAY better then the slaughter house..
I'm not a big fish eater but that recipe sounds awesome! Have you ever used it on other kinds of fish or just plecs?
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Actually, except for the large vertebrae, the other bones were fairly small. I'm guessing that the construction of their scute covering provides enough muscular and organ support to allow for a smaller skeletal frame.
My wife and I are scratch cooks so, we prefer to experiment and evolve our repertoire of sauses, glazes, and marinades. However, in a pinch, (or in someone else's less equipped kitchen), we'll reuse a simpler recipe and enjoy it all over again. This recipe has worked on many caught invasives in south Florida. We've tried probably a dozen species of cichlids, hoplo cats, and a huge Notopterus that someone else caught but, had no idea what to do with it. Although, with the knife, we omitted the mango and used pineapple and added roasted garlic.