Download e-book for kindle: Barbecue recipes by Mitzie Wilson

By Mitzie Wilson

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4. Once the barbecue has heated up you can now place the steaks on the lightly oiled grill and cook them on each side for 4 minutes. The best way of telling that the Swordfish steaks are cooked is that when prodded with a fork the meat should easily flake. Serve to your guests immediately after removing from the barbecue. RECIPE 14 – GRILLED ASIAN STYLE CATFISH This is one of the simplest recipes you can use to prepare catfish for cooking on a barbecue. Simply mix together the various ingredients that make up the marinade, place the fish in the marinade and allow it to remain in it for up to 8 hours.

Whilst the fish is left to one side you now need to make up the mixture, which you will then stuff the fish fillets with. In a food processor place the shallots and olives and process them until they are finely chopped. Now to this mixture add the butter, chives, parsley and the 1/8 teaspoon freshly ground black pepper and again turn the food processor on to blend all these ingredients together well. Once the mixture is ready stuff it inside the fillets of trout and fold the opening closed. If you want you can prevent the fillet from opening again by securing it with a toothpick.

Whilst the barbecue is heating up in a frying pan place the oil and cook the vegetables for about 2 to 3 minutes on a medium to high heat. Then place to one side, as you will need them in a minute. 2. Next take too large pieces of aluminum foil and on to these place the fish fillets then on top of these place ½ tablespoon of the butter, half the vegetables and half of the tarragon. Then tightly wrap the foil around each piece and place on the grill of the barbecue. 3. Grill each piece of fish on a medium heat for between 12 and 18 minutes.

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