Foil-Broiled Bream Recipe - Cooking Index
Foil-Broiled Bream Recipe - Cooking Index
| 1 cup | 237ml | Creamed butter |
| 1 tablespoon | 15ml | Minced chives |
| 1 tablespoon | 15ml | Minced parsley |
| 1 teaspoon | 5ml | Oregano |
| 6 | Pan-dressed bream - (abt 1/2 lb ea) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Lemon |
Before leaving on your fishing trip, make an herb butter by blending the chives, parsley, oregano and creamed butter.
Pack in a small waterproof container, and store on ice. Also carry an 18-inch square of aluminum foil for each bream.
At meal time, spread each piece of foil rather thickly with the herb-butter mixture, leaving two inches of unbuttered border all around. Put a fish on each piece of foil, salt and pepper to taste, and squeeze on a little lemon juice. Then fold the foil around the fish, and double fold the edges to seal in the juices.
Place a cooking grate six to eight inches above the fire, and grill 25 to 30 minutes, turning once. Serve in the foil.
This recipe yields ?? servings.
Source:
Arkansas Game and Fish Commission at http://www.agfc.com
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