| 31. | Place shrimp, flesh side down, on a foil-lined baking sheet and place under broiler until shrimp are golden brown.
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| 32. | When coals are hot, brush flesh side of fillets with olive oil and place flesh-side down on the grill.
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| 33. | Rub bluefish fillets well with this mixture on the flesh side, pressing gently to make sure the rub adheres.
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| 34. | Butterfly the hen, then cover the flesh side with very, very thin slices of lemon and cook until browned.
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| 35. | Add salmon, flesh side down; cook 3 minutes, turn and cook 3 minutes longer until browned and just cooked through.
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| 36. | Season the fish fillets with salt and pepper to taste, and place them flesh side down over the shallot mixture.
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| 37. | Barbecue salmon over hot coals, skin side down first, then flesh side up until flesh barely flakes with a fork.
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| 38. | To fry, dip the flesh side of the rouget into the batter, making sure not to get batter on skin side.
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| 39. | When they're fried slowly, flesh side down, the blini batter puffs and curls the fish into a C shape, like truite au bleu.
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| 40. | The fish are cooked flesh side to the flames for 45 minutes and turned skin side to the fire for the final 15 minutes.
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