Download PDF by Mitzie Wilson: Barbecue recipes

By Mitzie Wilson

ISBN-10: 0600324966

ISBN-13: 9780600324966

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With the rest of the sauce you have just made dip each of the halibut steaks into it making sure that both sides of the fish have been evenly coated in it and again set to one side. 5. By now the grill should have heated up and you should place the bell peppers on them to cook. Place the peppers on the grill with the skin side down and cook until the skin begins to blacken. Remove once the skin starts to blacken and peel it away from the rest of the pepper. Once the skin has been removed cut them peppers into thin strips.

Before you can place any of the fish cake mixture on to a piece of banana leaf measuring 6 inches square they leaves need to be boiled in water for about a minute as this will help to soften them up and make them more pliable to use. As soon as the banana leaves are ready place 2 tablespoons of the fish cake mixture on to each one and then fold the leaves over. To keep the leaves securely in place pierce through the areas where they come together with a toothpick. You should be doing this whilst the barbecue is heating up.

3. As soon as you are ready to cook the fish then heat up the barbecue and make sure that you place the grill at a height that allows you to cook the catfish fillets on a medium to high heat. 4. Once the barbecue has heated up remove the catfish fillets from the marinade, which can now be discarded and place the fillets on the grill, which you have lightly oiled first and cook for between 12 and 13 minutes. During this time you must turn the fillets over at least once. The fish will be cooked when it easily flakes with a fork.

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Barbecue recipes by Mitzie Wilson


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