I read about three ways to barbecue fish. Which do you think is best? - barbecue fish
According to Reader's Digest, you can:
a. spray inside the whole fish with salt, pepper and lemon juice, then into a greased grill and brown on both sides with care. Suffice it to melted butter and white wine.
b. Sprinkle the inside with the same mixture as above, then grilled in a special hinge. Suffice stitching with a mixture of soy sauce or lemon juice, olive oil and tarragon. The two parties after each tanning.
c. Just oil mixed with lemon juice, sugar and white wine, salt and pepper inside. Carefully wrap in oiled paper, two layers and place it over the coals for cooking.
I also thought of rust, but it does not seem feasible, and I fear it may dry out or burn. What do you recommend?
Saturday, January 16, 2010
Barbecue Fish I Read About Three Ways To Barbecue Fish. Which Do You Think Is Best?
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8 comments:
I use the ingredients with b. but put in aluminum foil. It will stay moist. Good luck, the big fish on the grill.
I use the ingredients with b. but put in aluminum foil. It will stay moist. Good luck, the big fish on the grill.
Apparently not .. c as it can retain moisture assume we are talking about trout ....... or other fish fillets not large.that ... I grill, fish and I use the slide to serve the fish, because they real barbecue that ..... influence is the smell of charcoal on paper .. Watch and burn ...
Depends on how you are health conscious. "B" would be healthier because no oil or grease into question. Hinges as George Foreman Grill drains all the fat accumulates.
AllRecipes.com Recipe also has tons of users that can be searched by specifying the ingredients on hand.
Alfredo marinated grilled fish
Servings [Reset]
Keys: Condiments Sauces Seafood Grill
Ingredients:
1cupSoy Sauce
1cupLime Juice
1cupVinegar
1cupOil
2tspPepper
2tspSalt
Powder 1tspGarlic
Seasonal Sal 1tspLawrys
Seeds 1/4cupSesame
1xClove garlic - minced
Method:
* The fish marinate for at least an hour before cooking.
* For about 30
Of the three .. I prefer the "B" .. Plan looks as if it could be fattening or less ... IF .. You mentioned drying .. This is always a problem that I be careful.
Restaurant "C" - the Malino in New York is famous for its food-bar wrappers! I am sure that all 3 ways of doing things, but I prefer "C"!
I like B and C for easy handling when the fish is done or when the fish.
Also keep in mind always soak a cedar plank in untreated water and for an hour. Then the fish on the grill and grill that way. You did not stick around to take care of fish to the grid and the grid provides a pleasant smoking aroma of cedar.
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