On the Cape it was the main ingredient in a seafood stew along with mussels, shrimp, clams and calamari in a very flavorful tomato based broth served with crusty sourdough bread.
When we had it, we marinated it in olive oil, garlic and a mix of spices. That recipe called for a rub of coarse sea salt. We used less than the recipe called for but it was still very salty, too much so.
I like your suggestion to steam it with drawn butter. Will give that a try next time.
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