|Game for All Seasons Cookbook|
|by Jr. Webster|
Veteran hunter, fisherman, and chef Harold Webster presents 300 seasonal recipes for venison, fish, fowl, and other delicacies from field and wate...
1 - 10 of 42 for grilled red fish
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Reduce 1/2 cup ... 2 cups of fish stock and bring ... cup of Jennivine's Red Chili Jam and ... limes. Fold in the softened butter and the salt and pepper.
Slice whole red fish in half (length-wise). ... fish on barbecue grill, scales down, and cook (continue to baste with butter and lemon juice), until done.
Combine first 6 ... remaining half on fish fillets. Place fillets ... fish in basket. Grill fish over medium ... fish on serving platter. Yields 6 servings.
Rinse fish, pat dry. ... to taste. Squeeze o some lemon juice. Sprinkle with lemon pepper. Garnish with parsley. Bake at 375 degrees for 8 or 10 minutes.
Combine all ingredients, except salsa and avocado. Pour over shark. Cover and marinate in refrigerator. Drain shark, reserving marinade. BBQ or boil ...
Rinse fillets in ... inch sticks. Slice red pepper to 1/4 ... on foil with fish, dribble lemon ... Place on hot grill for about 15 ... 400°F for 15 minutes.
Soak skewers in ... to blend. Place fish in mixture; toss ... in refrigerator. Preheat grill. Remove fish ... with foil. Place red pepper on top. ... not touch your eyes.
Use fish rack or old cake cooling rack on grill, spray with ... and baste again. Keep doing until edges are crisp and all butter is gone. Serve with salad.
1. Prepare charcoal ... ready a stove-top grill. 2. Grease fish with oil. 3. ... basil. 6. Arrange fish on plates and spoon tomatoes on top. Yield 2 servings.
Marinate the shrimp. ... juice, vinegar and fish sauce. Stir well, ... the marinade and grill or broil until ... into a knot. Makes 4 appetizer servings.
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