Saturday, July 11, 2009

Simple Salmon Steaks

Ingredients:

2 thick fresh salmon steaks
Bottle of steak sauce

Method:

At first, marinate salmon with the steak sauce for 60 minutes in the fridge. Take away from marinade. Cook on weber gas grill for 8-10 minutes on both side.

Monday, July 6, 2009

Grilled Fresh Fish

1/2 c. butter
1/4 c. lemon juice
1 teaspoon dried herb
1/4 teaspoon salt
1/8 teaspoon pepper
2 lb. fresh salmon - 1 inch thick

Dissolve butter in tiny saucepan. Then add lemon juice, herb, salt and pepper for Herb-Butter Baste. Place salmon on weber grill. Rub salmon with herb butter. Grilling about 4-6 inches width by gray-ashed coals 6-8 minutes. Baste with herb butter mixture. Carefully turn, repeat baste. Cook additional 6-10 minutes. Lay on serving platter; Spread rest of herb butter over salmon steaks.

Friday, July 3, 2009

Grilled Flounder

Remove the bones from flounder steaks.

1 tsp. black pepper, 1/2 tsp. red pepper, 1/3 c. soy sauce, 1 tsp. minced garlic, 1/3 c. white wine, 1/3 c. olive oil, 1/2 lemon.

At first mix olive oil, white wine, soy sauce. Then Marinate flounder for 30 minutes. Then you need to Place flounder on grill and season. The next step, Cook the flounder for 20 minutes covered and 5 minutes uncovered on grill. Before serving poured 1/2 lemon Juice over cooked fish.

Wednesday, July 1, 2009

Chicken Satay

Ingredients:

1 lb. skinned, boned chicken breasts
1/2 teaspoon hot pepper paste
1 teaspoon grated fresh ginger root
2 tablespoon lemon juice
3 tablespoon dark soy sauce
2 tablespoon honey
1 tablespoon peanut butter
1/2 c. water

Method:

Cut chicken in 1 inch pieces and place pieces equally in 15 bamboo skewers. Put aside.In a big saucepan mix hot pepper paste, fresh ginger root, lemon juice, dark soy sauce, honey, peanut butter and water. Bring to a boil. Then mixing consistently, after that lower warm and add as numerous chicken skewers seeing that can in shape with no crowding. Simmer 10 minutes as well as basting. Take off from saucepan and shift to a large flat plate. Do it again along with the rest of chicken skewers.

Boil sauce remaining in pan till minimize to about 3 or 4 cup. Pour over chicken skewers. The next thing you need to do cover and put it in refrigerator until cold.