Hi Everyone, This is my very first post to this www site so please forgive me if I don't post this correctly. I am looking for some good recipes and techniques for making tagines with fresh, boneless fish filets. I live on the Gulf Coast and have access to incredibly fresh fish every day. When I have dinner parties, most of my guests prefer fish that is boneless and not too much work to eat, so I don't want to make my tagines with whole fish. I can buy fresh filets of any Gulf fish (tuna, grouper, redfish, mahi, flounder, croaker, sole, amberjack, drum, pompano, swordfish, wahoo, snapper, etc.). I'm not really an experienced tagine maker, so I don't have a good base of knowledge for experimentation. I'm worried that the fish might fall apart in the long, slow cooking process, so I'd thought I'd post here and see if anyone has some good ideas and/or experience in this area. I have access to great spices, olives and I've already made a bunch of preserved lemons, so I'm ready to go, but I'd love some input. Thanks for your thoughts, Greg
