|
Cooking wild bluefish, had it soaking in lemon, lime, and orange juice. putting that on the grill in a pouch with a good layer of mayonaise on it, leaving room for it to steam. after its cooked for a while then im gonna uncover it and poke holes in the foil so that the mayo will drip into the fire and give the fish a bit of smokey flavor. also you put the skin down, and don't use any oil or butter or anything, you want the skin to stick. this is over medium flame on the grill, takes about 15-20 before its done in the steam pocket thing, then another 3-5 after opening it and poking holes. The marinade is going into a pan, with some red wine, gonna reduce that to about half and that will be sauce for the fish. Laying it on a bed of rice pilaf, with cremed spinach. Thats the plan for dinner and now im gonna go make it.
|