|The Well-Fed Backpacker|
|by June Fleming|
A vastly expanded edition. Offers a long list of food sources, new material on drying techniques and many more winter meals to provide heat and su...
1 - 10 of 14 for grilled shark
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Combine all ingredients, ... avocado. Pour over shark. Cover and ... Let stand at room temperature or in refrigerator for 15-20 minutes to blend flavors.
Mix ingredients for sauce. Baste the shark steaks. Place over hot fire. Grill on one side ... additional sauce on the side or at the table. Sauce serves only 2.
Add shark, stirring to ... shark, reserving marinade. Grill shark steaks 4-inches ... high, is important in order to keep the fish tender. Serving Size: 8
Completely remove skin ... with Italian salad dressing 1 hour. Grill has to be hot. Sear both sides of steak. Grill 2 to 3 minutes each side or until done.
Marinate steaks in above ingredients for 4 hours. 1. Combine lime, wine, garlic and shallots in a wide pan and reduce to 1/4 the volume. 2. Pour into ...
Combine all the ... minutes. Place on grill (medium heat). Grill until fish flakes easily with a fork. Turn. Season with your favorite seafood seasonings.
Soak skewers in ... in refrigerator. Preheat grill. Remove fish ... chilies. Wash work surface and hands thoroughly upon completion. Do not touch your eyes.
Mix all ingredients well. Marinade fish 2 hours in refrigerator. Place fish on hot grill 8 to 14 minutes per side depending on thickness. Baste with marinade.
Mix oil, lemon ... vinegar. Pour over fish in low dish. Refrigerate 1 to 2 hours. Grill or bake. Burn fennel stalks in ... cooking fish for added flavor.
TIPS: If you ... fire or on grill. To make ... bay leaves. Good served with rice pilaf or lemon-buttered pasta, crusty rolls and green salad. 4 servings.
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