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Ok saltwater guys
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<blockquote data-quote="DayDay" data-source="post: 5647313" data-attributes="member: 9643"><p>I rub olive oil on the top and season the filet with salt and dill weed. I put mine on a piece of foil on top of a cookie sheet after spraying the foil with cooking oil. I bake at 400 degrees for about 8 minutes then switch from bake to broiler for about 3-4 minutes. Time would vary depending on the size; this is for a filet that is maybe (?) 1-1/2 inches at its thickest point. I keep an eye on it because I'm not real sure what the cooking time requirements are...</p><p></p><p>Grouper throats are a different story; I've only had them fried.</p></blockquote><p></p>
[QUOTE="DayDay, post: 5647313, member: 9643"] I rub olive oil on the top and season the filet with salt and dill weed. I put mine on a piece of foil on top of a cookie sheet after spraying the foil with cooking oil. I bake at 400 degrees for about 8 minutes then switch from bake to broiler for about 3-4 minutes. Time would vary depending on the size; this is for a filet that is maybe (?) 1-1/2 inches at its thickest point. I keep an eye on it because I'm not real sure what the cooking time requirements are... Grouper throats are a different story; I've only had them fried. [/QUOTE]
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