http://www.barbecue-fish.com Mon, 13 Apr 2009 06:41:05 +0000 http://backend.userland.com/rss092 en Alright now, a lot of people are scared of doing seafood on the grill, but it’s really not difficult if you stick to a couple of true and tried principles. The first one is to use good fish (obviously). The second is to get the grill really hot, the third ... http://www.barbecue-fish.com/recipes/grilled-grouper-and-some-barbecue-sauce.html The so-called Canadian fish rule, an all-inclusive guideline for determining cooking items for fish, is, in our opinion, a good starting point but not necessarily a fool-proof rule. It calls for measuring a whole fish( or fillet) at the thickest point and that it be cooked, no matter how, for ... http://www.barbecue-fish.com/recipes/grilled-monkfish-brochettes-with-orange.html The recipe also works well with mako shark, tilefish, and red snapper 2 ½ pounds salmon filets cut into 6 pieces Salt and freshly round black pepper 2 tablespoons olive oil 1 head fennel (about ¾ pound) 1/3 cup water 8 tablespoons unsalted butter at room temperature Dash of Tabasco sauce 1/8 teaspoon freshly grated nutmeg Preheat the broiler ... http://www.barbecue-fish.com/recipes/grilled-salmon-with-fennel-butter.html Tandooori shrimp are one of the glories of Indian gastronomy. They’re exceedingly quick and easy to make, but to get the full effect you should serve the shrimp with a kaleidoscopic assortment of side dishes. A bare minimum would include the raita and the tomato chutney. You will find these ... http://www.barbecue-fish.com/recipes/tandoori-shrimp.html Real Jamaican Jerk Seasoning Around the time that reggae music began rocking America’s airwaves, a new dish bagan blasting taste buds: jerk. Invented by the Maroons (runaway slaves who lived in the hills of north-central Jamaica in the eighteenth century), this fiery Jamaican barbecue combines several seasonings (allspice, fresh thyme, Caribbean ... http://www.barbecue-fish.com/recipes/real-jamaican-jerk-seasoning-for-fish.html It used to be that catfish was adored in the south and reviled just about everywhere else. Thanks to the advent of farm-raised catfish, the mild, sweet fish is sold everywhere. The boneless fillets are great for grilling. This is a simple catfish recipe that explodes with Louisiana flavor. There ... http://www.barbecue-fish.com/recipes/cajun-catfish.html Panama has some of the most soulful, flavorful cooking in Latin America. Yet most North Americans would be hard pressed to name a single Panamanian dish! The following dish is a tasty example of just how soulful the food there really is! Ingredients: ¼ cup olive oil 1medium onion, thinly sliced 1 greed ... http://www.barbecue-fish.com/recipes/panamanian-fish-sauce.html Patrick clark was one of the first Afro-American chefs to achieve superstar status. While he made his name at such high-falutin’ New York establishments as Metro, Odeon, and Tavern on the Green in New York, he remained true to his roots. His menus paid homeage to the foods he grew ... http://www.barbecue-fish.com/recipes/barbecue-sauce-for-fish.html This is a very delicious recipe, that every fish lover will enjoy, and best of all, it only takes a total time of 45 minutes to make. The actual cook time is only 25 minutes, while the marinating process will take about 20 minutes. And the good thing is, if ... http://www.barbecue-fish.com/recipes/barbecued-fish-with-ginger-and-onions.html How to Preparer most important vegetables for the soups, chowders and stews: Cutting vegetables is an art. The expertise comes only after many bags of onions and many stalks of celery. But it does come. There are six vegetables like Onions, celery, carrots, garlic and shallots_ essential to the preparation of ... http://www.barbecue-fish.com/articles/preparing-the-vegetables.html