Abalone dish

I prefer red sauce to white sauce. I made Malibu Two's mushroom abalone and it was good. I saw his parmesan abalone and it looked good so I made my own variation.

I sliced the abalone into 1/4 to 1/3 inch steaks. I tenderized it with the edge of by pry bar instead of my hammer. Everyone said this was the most non-chewy abalone they have eaten. The pry bar edge works great but you have to be careful or it will cut all the way through.

I put it in foil with chopped garlic, tomato sauce, parmesan cheese, a little soy sauce and some bud light lime. I rolled the foil up on the sides and covered it with more foil and baked at 350 for 30 minutes. It was delicious.