Grilled Asian Spot (Serves 4)
4 large whole spot
¼ c. soy sauce
2 tbsp. brown sugar
1 clove garlic, minced
1 tbsp. fresh ginger, minced
2 tbsp. orange peel, julienned finely
2 tbsp. orange juice
¼ tsp. crushed red pepper flakes
2 tbsp. butter, melted
4 scallions, sliced
Place fish in a bowl. Combine all other ingredients in a bowl and mix. Pour the mixture over the spot and let marinade for 1 hour. Place fish on a grill, about 5 inches from the heat for approximately 10 minutes per inch thickness of fish, turning once half-way through cooking time; baste often with marinade. When fish is tender and flakes easily, remove from the grill and serve.
Pete’s Salted Spots: In Memory of Pete Forbes
Nelda Turner, p. 188
A Little Taste of Heaven: the Morehead City Heritage Cookbook.
Using coarse salt, rake fish thru this and then layer in jar putting scale side down. Continue layering fish and top off with a layer of salt. Add water to cover.
In a few days drain off the water and you can add more salt. Put lid back on the jar and keep in a cool place. You don’t need to refrigerate.
Te eat them just take out and soak overnight changing the water often. Boil fish until done and flakey. Serve with a cold sweet potato and fried corn bread. Enjoy all winter long. You may also do this with mullets.
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