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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:Italian Cauliflower Salad - Author: - Contributor:
Ingredient:
Serves:6
CarbsPerServing:23g total Effort:Easy
Ingredients:
3 cups cauliflower 2 tablespoons diced green
bell pepper 2 tablespoons diced onion
¼ cup water 3 tablespoons italian salad
dressing1/4 teaspoon salt 1/8 teaspoon oregano – dry
1/8 teaspoon basil – dry 1/8 teaspoon garlic powder


Direction:
How to Prepare:
Combine all ingredients in pan. Cover and cook over medium heat, stirring once in a while till ‘flower is tender crisp, about 10 mins Chill thoroughly.
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