Fajitobonito Repasts

[gvanzant]

You are wondering what the heck that subject means.Lend me your ears....Historically, the most prevelant comment I receive when the discussion of bonita rises, "Are bonita good to eat"? I have always reacted by saying that if you throw them on ice while they are still kicking you can cook them anyway you wish as long as you cut the dark meat from the filet. The bonita were so thick last week on the Horseshoe that we kept limits for an evening meal.This is a new super recipe handed down to me by Dennis Treffry
Recipe:Fajitobonito
1. 12 skinned with dark meat removed bonito filets
2. 6 tomatos cut in 1/2 inch wedges
3. 2 large onions cut in 1/4 inch strips
4. bunch of Cilentro
5. 1 Green Bell Pepper cut in 1/4 inch strips
6. Large frying pan

Saute the onions in Olive oil untilthey are limp and brown. Add everything else and cook for a few minutes.
DO NOT OVERCOOK they must be crunchy.
Finally, cover the top completely with the filets and gently roll them in.
Reach in with some grabbers, when the filets turn white and drop a dollup onto an Enchilada sized tortilla, sprinkle with cheese, roll it up and enjoy!Look out bonito
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[tubeN2]

That's an awesome recipe gvanzant. We have a brand new recipe board if you would like to post it over there.

If you prefer, I can move it there for you at no additional cost.

I was catching some good Bonitos out at Catalina right off of the mole. They were running in the 20 to 22 inch mark. Almost big enough to keep a 10 fish limit.

Now that makes a lot of good fajitas. yummmmmmmy[cool]
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[gvanzant]

tubeN2: Sure, move it anywhere. I forgot one ingrediant though, the most important. One giant jalepeno minced. Thanks
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