Southside seafood is easy to make, especially in a hurry.
You can use a simple stovetop method to cook it, or you can add a bit of cooking oil or butter.
For me, the second one was a big plus.
Southside is best enjoyed on a hot day, so you can grill the fish before it cooks.
And, if you have a stovetop, you can make your own sauce to add a delicious, savory twist.
I also like to use an old-fashioned skillet for the cooking.
I like to cook in it with a little bit of olive oil and a bit more salt.
It adds a little extra flavor and a nice crusty texture.
If you’re looking for a new way to make the dish, try a big pot or a slow cooker.
Just make sure to keep the lid on it so the steam doesn’t escape.
This recipe makes 4 servings of Southside, which is a lot.
But you can also make it for a family, so that’s the next step.
You could also add some vegetables to the sauce to give it a vegetable twist, like spinach, celery, and onions.