BARBECUED FISH RECIPE RECIPES
BARBECUED SPICED FISH RECIPE - FOOD.COM
This is out of "The Backyard Barbecue Cookbook". I have it marked as being excellent! Please note: "NOT FOR SENSITIVE TONGUES" Hope you enjoy!
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dry fish fillets with paper towels and brush with melted butter, set aside.
- To make the dry marinade: Combine all the dry spices and sprinkle over the buttered fish fillets.
- Cook the fillet on a lightly greased grill for 8-10 minutes, tuning once during cooking time.
- Note: You may find it easier to make a double quantity of this dry marinade and store the remaining mixture for later use. Store in a covered airtight jar in the freezer for best results. It adds flavor to seafood, poultry and beef.
Nutrition Facts : Calories 317.5, FatContent 14.7, SaturatedFatContent 7.9, CholesterolContent 183.7, SodiumContent 558.4, CarbohydrateContent 2.2, FiberContent 0.8, SugarContent 0.2, ProteinContent 42.4
BARBECUED SPICED FISH RECIPE - FOOD.COM
This is out of "The Backyard Barbecue Cookbook". I have it marked as being excellent! Please note: "NOT FOR SENSITIVE TONGUES" Hope you enjoy!
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dry fish fillets with paper towels and brush with melted butter, set aside.
- To make the dry marinade: Combine all the dry spices and sprinkle over the buttered fish fillets.
- Cook the fillet on a lightly greased grill for 8-10 minutes, tuning once during cooking time.
- Note: You may find it easier to make a double quantity of this dry marinade and store the remaining mixture for later use. Store in a covered airtight jar in the freezer for best results. It adds flavor to seafood, poultry and beef.
Nutrition Facts : Calories 317.5, FatContent 14.7, SaturatedFatContent 7.9, CholesterolContent 183.7, SodiumContent 558.4, CarbohydrateContent 2.2, FiberContent 0.8, SugarContent 0.2, ProteinContent 42.4
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