By Mitzie Wilson
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Extra resources for Barbecue recipes
2. Once you have checked to make sure there are no more bones in the fish you can now start making up the little corn husk packets. Place a fillet on each corn husk and then over these place two of the slices of bacon along with 5 grams of the butter. Now close the husks up and secure them in place by wrapping some of the kitchen twine around them. 3. Once you have placed the twine around the corn husks you can place the packets on to the barbecue grill and cook for between 15 and 18 minutes or until the fish is cooked through.
To check to see if it is done see if the fish flakes easily with a fork and has turned opaque through out. RECIPE 32 – GRILLED SHARK Shark actually has a great flavor and the sauce in which you marinate the fish helps to enhance rather than overpower its flavor. Ingredients 6 Shark Steaks 120ml Soy Sauce 60ml Tomato Ketchup 120ml Fresh Orange Juice 40grams Freshly Chopped Parsley 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves Minced 1/3 Tablespoon Freshly Ground Pepper Instructions 1. In a bowl combine together the garlic, pepper, soy sauce, orange juice, tomato ketchup, chopped parsley and lemon juice.
Ingredients 4 Trout (Heads Removed, Boned And Butterflied) 4 Tablespoons Butter 32grams Black Olives Which Have Been Coarsely Chopped 2 Tablespoons Pernod (Or Other Liquorice Flavored Liqueur) 2 Tablespoons Olive Oil 1 Tablespoon Freshly Chopped Parsley 1 Small Chopped Shallot 1 Teaspoon Salt 1 Teaspoon Freshly Chopped Chives ½ Teaspoon Freshly Ground Black Pepper 1/8 Teaspoon Freshly Ground Black Pepper Instructions 1. Sprinkle both sides of the fish with the salt, ½ teaspoon black pepper and Pernod.