|A large school of manini on a Hawaiian reef|
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Pan-fried – Manini can be pan-fried in canola oil with or without their heads removed, all they need is salt and pepper and a light dusting of flour.
Grilled – For a healthier alternative, brush the manini lightly with canola oil and grill them over gas or charcoal. Grilling crisps the skin and adds a hint of char to the flesh.
Baked – To bake this fish, score its sides at a 45˚ angle against the black lines on the body. Place equal amounts of ginger, garlic, and butter into the crevices then splash with soy sauce. Place onto an appropriate sized piece of heavy duty aluminum foil. Fold the foil around the fish creating a envelope. Seal it so not to let the liquids out, yet still being able to open it during the cooking process to check for doneness. Place on a medium high grill and turn often with a good pair of tongs. Cooking time and amounts will vary for the size fish you have. Start checking the fish after about 10 minutes. After the fish has turned white in the score marks, it's ready.
Broiled – To broil manini, line the pan with foil instead of parchment and oil their skins lightly. Place them four to six inches from the broiler element and cook them for three to five minutes per side until the flesh along the backbone becomes opaque.