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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:SHRIMP BUTTER - Author: N/A - Contributor:
Ingredient:

  • 2 cans shrimp, broken
  • 1 tbsp. onion, minced
  • Juice of 1 lemon
  • 4 tbsp. mayonnaise
  • 1 1/2 sticks soft butter
  • Salt to taste
  • 1 (8 oz.) pkg. cream cheese



Direction:
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.
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