| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Kathy, Fish, Grill |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
Glad to help. Grilled fish is a favorite of mine, too.
First choose the right kind of fish. You want one that is NOT overly
delicate or flaky (DO NOT try to grill flounder, cod or pollock. It will
NOT work). Best choice, IMHO, is swordfish, followed by tuna, shark,
salmon, orange roughy, trout (boneless whole fish, split open and grilled),
mahi mahi, snapper, etc.
Have your heat level fairly low, so the fish doesn't dry out. Brush the
presentation side of the fish (the side that doesn't or didn't have skin on
it, if you're using boneless fillets) with butter and whatever seasonings
appeal to you (the Lob's standard basting mixture here is about 6 parts of
liquid margarine to one part white wine, plus a good bit of seafood
seasoning). Place, seasoned side down, on the grill.
Grill briefly (less than 5 minutes for a fish that's less than an inch
thick). Brush the second side with butter/seasonings, and turn. Continue
grilling until the fish is done (it should JUST flake, but still be moist
and tender).
Kathy Pitts in Bryan, TX 8/95. U/l to NCE by Burt Ford 3/98.
Posted to MM-Recipes Digest V4 #8 by "Rfm" <Robert-Miles@usa.net> on Feb
16, 99
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