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Category:Seafood - Author:N/A- Contributor:

Grilled Redfish

Ingredient:

4 Eight Ounce Fillets of Fish
6 Garlic cloves crushed
2 Tsp. Grated Lemon Peel
1/3 Cup Olive Oil (extra virgin)
1 Bunch Basil (thinly sliced)
1/3 Cup Capers ( small ones)
1 Lemon (juice)
Salt and Pepper to taste

Direction:

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature.

Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.

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Pick of the Week

Title:Philly Cheese Steak Salad - Author: - Contributor:

Ingredient:
Serves:2
CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 thin breakfast or chip steaks – cut into strips Olive Oil
Onion Green pepper4 slices Provolone cheese
Lettuce Tomato Mayo

Direction:
How to Prepare:
Brown onion and green pepper in a little bit of oil in skillet
.
Add
steak strips and cook until done.
Add slices of Provolone cheese and cook a few seconds until melted.
Serve on a bed of lettuce. Top with sliced tomatoes and mayo.