MSG 30365 FROM: \WALL.WALL.RIESZ 28 JAN 1985, 12:31 * 3RD * NAME: RIESZ_MATT @WALL EXP: 31 JAN 1985 TO: (D cosig) [SUPPORT.GREG] SUBJECT: Sea Robin en Pine Board... Okay, here's one for the record books, folks! It is a supposedly well-known "fact" that Sea Robins (a fish commonly caught on the east coast of the U.S. in summertime while fishing for more desirable species) are not edible. This is not the case, as the following recipe indicates. This recipe was given to me by a mate on one of the many charter fishing boats I patronize. Mates being the people thay are, this probably explains the recipe, but he claims it will render even the most recalcitrant Sea Robin edible... "Sea Robin en Pine Board" Ingredients: 1 large (2 lb) Sea Robin 1 12 inch X 15 inch pine board, 1/2 inch thick. 1/4 cup fresh squeezed lemon juice. 2 cloves garlic, crushed. 1/2 tsp thyme 1/2 tsp sage 1 Tbsp ground ginger 1 cup dry breadcrumbs 1/2 cup chopped fresh parsley 1 tsp ground black pepper 1 tsp salt Fry garlic in a little oil, until translucent. Add spices and fry for a few seconds more, then add breadcrumbs along with enough water to make a firm stuffing. Dredge the fish in flour, shaking off the excess, and fill the body cavity with the stuffing. put a little salt, pepper and flour on the board, and lay the fish on top of this, with the body cavity facing down. Pour lemon juice over fish, making sure the entire fish has been coated (some will run off the pine board, but this is OK). Now place the board, with the fish on it, under a very hot broiler until the fish is completely blackened, and has begun to smoke. Remove from heat. Scrape fish off the board with a large knife. With the same knife, carve the pine board into pieces and eat it. The fish may be discarded -- it is not edible by this time, if indeed it ever was... Oh. Per Ralph Scott, the consumption of at least one 6-pack of beer will enhance the flavor of the pine board immensely! Happy Monday!!! Matt Riesz P.S. DON'T try this. It will probably wreck your oven!!!