| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
2bl |
1 |
servings |
INGREDIENTS
| 4 |
|
Cutlets blue-eyed cod or snapper cutlets; up to 6 |
| 3 |
tb |
Olive oil |
| 1 1/2 |
tb |
Lemon juice; strips of peel |
| 1/2 |
ts |
Dried oregano or rigini |
| 1 |
|
Clove garlic |
INSTRUCTIONS
Put 4 to 6 blue-eyed cod or snapper cutlets into a shallow dish and
add olive oil, lemon juice, dried oregano or rigini and a smashed
clove garlic. Add a few thin yellow strips of lemon peel then cover
and refrigerate for at least one hour, turning once or twice when you
think of it.
Make sure the fire on the barbecue is well burned down then cook the
steaks for about 3 minutes each side. Baste often during cooking with
the marinade.
Finish with a good squeeze of fresh lemon juice and a tiny sprinkle of
oregano or some chopped fresh parsley. Serve immediately. If it
rains, cook inside in a frying pan or on a ribbed griddle. Serves 4
to 6.
Note: Rigini is a green herb similar to oregano but the flavour is
sweeter. Available at gourmet delicatessens.
Converted by MC_Buster.
Per serving: 368 Calories (kcal); 41g Total Fat; (96% calories from
fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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