I'm lazy and a purist when it comes to eating fish so i usually just grill them. Only thing with the grill is make sure you hit it with non-stick spray or those little "wings" (as we call them, since they look like buffalo wings) will stick

- Dredge in butter, sprinkle with old bay, grill
- Marinate in your favorite sauce. One of my favorites is mango, sweet thai chili sauce, and raspberry vinaigrette mixed in a blender. Grill
- Fry in batter

Those are a couple I've tried and they taste great

 

I steam them, until the meat turns white. Flake the meat off, add some garlic and onion powder. Mince up some onion add that and mayo. Make it to the consistency that you like. Makes nice dip on crackers.

 

deep fried then cover them with buffalo wing sauce , serve with celery and bluecheese and get ready for some great eating.

 

Drench in italian dressing and place on tin foil covered cookie sheet and then put on grill. Enjoy the easiest best tasting fish recipe available! Not always does the expression "less is more" but for these little bight size delights it absolutely holds true! Enjoy!

 

Blowfalow wings take fingers off bone shake in a Ziploc with seasoned flower or House Autry seasoning and deep fry for 2 minutes toss in your favorite wing sauce better then chicken wings. On the grill leave on bone coat with garlic and butter put right on hot grill 2 minutes on each side almost like lobster.

 

Blowfish meat is so good that I seriously believe less is more. I feel like deep frying and all of that should be for less tastier fish. With that being said, I believe you cannot go wrong with blowfish. Personally, I like it baked, broiled, or pan fried - pick your seasoning. I have also made fish cakes with it. I have done the Blowfalow Wings (that is f'n hilarious bigal427!!!) and they are great. One of my favorites = blowfish mac and cheese. Oh my god. My buddy made some of that with tortellini. Wow. Again, the meat holds up really well. It is firm and not mushy so have at it!

 

Yes Blowfalow definitely wins the most hilarious reply to this thread, haha. Thanks for the ideas and will give a shot over the next few weeks, and that Mac and Cheese really peaked my interest.

 

Just had it on the grill. Fresh herbs...Basil, lemon basil, thyme, tarragon, scallions, juice and zest from 1 lemon, salt and olive oil. Mixed the filets up with the marinade ( let it soak for 5 minutes). High heat for a few minutes so it has nice char marks.

Same herb mix minus the lemon on sugar snap peas, potato, red pepper, green pepper, onion, zucchini, and mushroom. Grill it in a wok basket with holes in it to get some char.

Outstanding :thumbsup: