A little mini-update. Today's Sunday and I remade the remaining tilapia. If you look on the picture of my pre-ingredients on my last post, you'll see that both filets are coated in salt and pepper. As I only ate one, the remaining filet went to the refrigerator for approximately 18 hours. I used the same amount of seasoning, and since the second filet needed an additional pat down to keep it dry for roasting it probably had marginally less seasoning than the filet before.
As I cut into my first bite of that filet (which I kept together and browned correctly, go me!) I was expecting another flavor explosion. Instead it tasted like a took a bite out of a salt-lick. I could barely even taste the fish. Apparently fish take on flavors of seasoning at a higher rate and a quicker time-span than chicken or beef. Internet confirms. Lesson learned.
If you pre-season fish you might as well just pour the spices in a spoon and have at it.
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