Flaming Fish Recipe - Cooking Index
Flaming Fish Recipe - Cooking Index
| 4 | Trout fillets | |
| Lemon Onion Baste | ||
| 1/2 cup | 118ml | Lemon juice |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 cup | 59ml | Salad oil |
| 1/4 teaspoon | 1.3ml | Sugar |
| 1/8 cup | 7.8g / 0.3oz | Green onions |
| 1/8 teaspoon | 0.6ml | Pepper |
| 2 oz | 56g | Rum - or cognac, up to 3 |
| Assorted Herbs | ||
| Rosemary | ||
| Fennel | ||
| Dill | ||
| Parsley | ||
| Thyme | ||
| Sage |
Combine the ingredients of the lemon-onion baste and mix thoroughly.
Grill fillets over a medium heat basting twice on each side with the lemon-onion baste. Cook 5-8 minutes on each side, turning once.
Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets. Pour the rum over it and ignite. (Try this out-of-doors once before you spring it on guests) The herbs will give the fish a subtle irresistible flavor.
Serve with a wild rice mix and a plate of cut raw vegetables.
UW Sea Grant Advisory Services
Source:
Net
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