CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jamaican |
Jill, Reg 2 |
6 |
Servings |
INGREDIENTS
1 1/2 |
lb |
Salmon Fillet |
1 |
ts |
Cajun/Creole Seasoning |
1/2 |
ts |
Italian Herb Seasoning |
1/2 |
ts |
Brown Sugar |
1/4 |
ts |
Pumpkin Pie Spice |
INSTRUCTIONS
Rinse fish and pat dry. In small bowl, combine remaining ingredients. Place
fish, skin-side down, on rack of foil-lined broiler pan. Rub seasonings
over top of fish. Broil 6 inches from heat source for 8 to 10 minutes (10
minutes per inch of thickness) or until fish is opaque all the way through.
To Grill: Place fish skin-side down on grid over hot coals. Cover and grill
for 8 to 10 minutes (10 minutes per inch of thickness) or until fish is
opaque all the way through.
SHARED BY JILL PROEHL, jpxtwo@swbell.net, REG 2, St. Louis, MO
Serving Ideas : Hot cooked rice and tropical fruit salad
NOTES : TIP: If desired, substitute 1 1/2 tsp. Caribbean Jerk Seasoning
for seasoning mixture.
Recipe by: Dierberg's Home Economists, St. Louis, MO
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar
25, 1998
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