INGREDIENTS

INSTRUCTIONS

* Note: San bai su is a Japanese seasoning made from equal parts
mirin, soy sauce and brown rice vinegar.
In roasting pan combine black pepper, san bai su, lemon juice, sesame
oil and tahini. Whisk to combine. Using a sharp knife, score several
diagonal lines along the length of fish, down to spine, on either
side. Place fish in pan and marinate 2 to 4 hours at room
temperature. After marination, preheat grill or broiler. Blanch
greens in a large pot of boiling, salted water, just until the water
returns to a boil. Refresh in ice water and drain. On a large baking
sheet, arrange greens, overlapping, to form a rectangle as long as
the fish and twice as wide as the fish. Place fish in middle and wrap
the greens over so only the head and tail are exposed. Seal with a
piece of butchers string or dental floss. Place fish on grill. Cook 7
to 12 minutes per side, until greens, head and tail blacken. It will
take 2 spatulas, one at the head and one at the tail, to turn fish,
don't be concerned about greens sticking. To test for doneness, try
pulling out a dorsal fin from the top of the fish. If it slides out
easily, it's done. To serve, place the whole fish on a serving
platter. Using a dull knife and soup spoon, scrape off any remaining
skin and remove fins. Spoon half reserved marinade over top. Cut
along spine first and serve the top fillet. Lift tail, insert knife
between bones and flesh, and run it along the length. All, or most,
of the bones should easily lift out. Spoon on remaining marinade and
serve second fillet. This recipe yields ?? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6104 broadcast
09-20-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-22-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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