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Originally Posted by Captain Rich Adler
Leif- next time you have a longfin steal, do it parmigian. Flour, egg wash, bread crumbs, sear in pain with olive oil, cover with red sauce, lay on mozzurella, then cover pan for a minute. Whole process shouldn't take more than three minutes, steak should be rare, tastes like veal, not fish!!
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Thanks Capt. Rich. I am going to try that. Sounds good.
