periwinkle said:
Matt from Smugglers via Walker's website (I had to go back and check BVIPirate.com to check - I thought the recipe came from Cow Wreck): These are the ones I make all the time - yummmmmmy! Messy to eat, too. The sauce is what makes it. I use iceberg lettuce. And skip the cilantro. They are wonderful with fried fish, but also fine with grilled.
Great to know another satisfied eater <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
What brand of hot sauce do you use?
I was questioning the reason for cooking the fish in 1 inch strips instead of cooking the entire fillets and then cutting them into one inch pieces. Wouldn't it be easier to cook the fillet than a bunch of one inch strips, especially if grilling? Would appreciate your sharing if you prepare the fillets whole or cut the raw fillets into one inch strips and then cook them. Thanks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
