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CATEGORY CUISINE TAG YIELD
Seafood Barbecue, Fish, Main course, New 4 Servings

INGREDIENTS

2 Farmed Seabass, 300 grams
…or…
4 Red Mullet, gutted scales
and fins removed
1 Unwaxed lemon, thinly sliced
1 Fresh dill or thyme
2 T Olive oil
Salt and freshly ground
black pepper
1 Vine Leaves, if not
available use foil

INSTRUCTIONS

Wash the fish thoroughly and dry with kitchen paper. Push some lemon
slices and herbs into each belly cavity and sprinkle with oil and
seasoning. Rub the outsides of the fish with oil, sprinkle with
seasoning, then wrap in vine leaves (or foil) to cover completely.
Leave in a cool place. Lightly oil the barbecue grid. Cook small fish
on it for about 5 minutes each side; seabass take 15-20 minutes,
turning occasionally, until the leaves are charred and the fish feels
firm when pressed. When it's cooked, the skin will peel away with the
charred leaves and the flesh will be firm and opaque.  Suggested Wine:
Tesco White Burgundy  NOTES : A simple recipe which needs little more
than delicate  flavouring and seasoning. Preparation: 10-15 minutes
Cooking: 15-20  minutes Calories/fat per serving: 177cals / 8g Cost per
serving: =A32  (seabass), =A31.15 (mullet) Recipe by: Tesco Recipe
Collection, Issue  Five, 1997 Posted to MC-Recipe Digest V1 #635 by
Kerry Erwin  <kerry@north.org> on Jun 04, 1997

A Message from our Provider:

“Jesus: to know him is to love him”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 60
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 72.8mg
Potassium: 2.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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