MMMMM------------------------LEMON BUTTER-----------------------------
1/4 c Butter
1/4 ts (to 1/2 ts) grated lemon
- zest
2 ts Lemon Juice
1/8 ts (ea) cayenne & salt
MMMMM------------------------HERB BUTTER-----------------------------
1/4 c Butter
3 tb Chopped, mixed tarragon,
- parsley and chives
1/4 ts Grated lemon zest
2 ts Lemon juice
1/8 ts (ea) cayenne & salt
Make the marinade by whisking together the ingredients.
Put the fish and marinade in a self-sealing plastic bag.
Refrigerate for no more than 1/2 hour. Marinating too long
will spoil the flavor and texture of fish.
Drain the fish and pour the marinade into a small pan and
heat at the side of the grill to brush on the fish while
grilling.
Oil the grill well or use a well-oiled, hinged, grilling
basket. Fish cooks fairly quickly. Depending on thickness,
it will need only between 4 and 15 minutes total and will
probably have to be turned only once on the grill.
Use a wide oiled spatula to turn it if done directly on the
grill. The flesh near the center should almost flake and
should be moist when tested with a fork. Baste with
reserved marinade.
Serve immediately with a flavoured butter as a garnish.
And that's as good as I can do here in the Great
American Outback 800 or so miles from the nearest
seashore. The blackfish (tautog) is probably my
favourite for this treatment. But, shark and swordfish
are a lot more readily available.
Uncle Dirty Dave's Kitchen
MMMMM
... Oysters probably think fish can fly.
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